This kale and corn salad screams summertime! Just back from the farmer’s market with nearly all the fixings, it’s a nice light and fresh side or add shrimp, chicken, quinoa or beans to make it a full meal. It’s quick, easy and delicious.

Kale and Corn Salad
Prep Time
10 mins
Course:
Salad
Keyword:
corn, kale
Servings: 6 side serving
Ingredients
Vinaigrette Dressing
- ¼ C. fresh lime juice
- 1 T. honey
- 1 jalapeno pepper (or other*) seeded and finely chopped
- 3 t. chopped fresh cilantro
- 1 t. kosher sea salt
Salad
- 3 med. ears of corn Raw, grilled or boiled, and kernels removed
- 2 C. kale chopped and rinsed
- 1 avocado pitted, peeled and diced
- 1 lg. heirloom tomato diced
- 3 T green onions chopped
Protein (Optional)
- 3 cups cooked chicken
- 1 can beans (Chickpeas or Black beans)
- 2 cups Quinoa
- 3 cups cooked shrimp
Instructions
-
For vinaigrette, combine first 5 ingredients. Set aside.
-
For salad, prepare corn and chop kale. Prepare other vegetables as directed.
-
Toss together all vegetables with vinaigrette. Add protein, if desired. Fresh ground black pepper to taste. Enjoy!
Recipe Notes
*Banana peppers, pepperocinis or roasted red pepper are great substitutes