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Kale Corn Salad with Shrimp

Kale and Corn Salad


Course Salad
Keyword corn, kale
Prep Time 10 minutes
Servings 6 side serving
Author Jeanna Stavas

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

  1. For vinaigrette, combine first 5 ingredients. Set aside.

  2. For salad, prepare corn and chop kale. Prepare other vegetables as directed.  

    Kale Corn Salad ingredients
  3. Toss together all vegetables with vinaigrette. Add protein, if desired. Fresh ground black pepper to taste. Enjoy!

    Kale Corn Salad with Chicken

Recipe Notes

*Banana peppers, pepperocinis or roasted red pepper are great substitutes