A hearty kale salad topped with grilled corn, red onions and a simple chile-lime dressing. The salad is a tasty side dish for all your summer BBQ’s!
Summertime equals BBQ’s, amiright? Or it’s supposed to anyway. One year I’ll have a house with a yard and THEN I can enjoy a huuuuuuge BBQ celebration with friends, family and neighbors. For now, I’ll celebrate virtually with YOU and all of my blog pals. If you’re big on summer BBQ’s, this menu is for you!
5-ingredient Salmon Burgers by rachLmansfield
5-ingredient, grain free salmon burgers made with simple ingredients in less than 30 minutes, no grill necessary!
Thai Slaw with Cashew Curry Dressing by Fit Mitten Kitchen
Throw some Asian flare into your coleslaw and make this Thai slaw with cashew curry dressing. Flavorful, fun and a great addition to any BBQ.
Watermelon Cherry Popsicles by The Balanced Berry
These Watermelon Cherry Popsicles could not be easier to make! They require only four simple ingredients, contain no added sugar and are refreshingly delicious. They’re the perfect way to cool down on a hot summer day.
Grilled Peaches Over Vegan Ice Cream by In It 4 The Long Run
Each bite of these grilled peaches over vegan ice cream is like a little taste of summer. This simple vegan dessert is the perfect healthy treat to finish off an amazing BBQ.
Kale salads. How do we feel about them? What about kale salads topped with grilled corn, zucchini red onion, and avocado? What about a kale salad that has all of those things and is also drizzled in a chili lime dressing? Yes?
I know many people do not like kale, but I am not one of those people. I love kale—a lot—and I try to eat it daily in some capacity. With that said, I tend to either A) put in a smoothie or B) cook it with some olive oil, both being somewhat of a cop-out. I mean they count, but eating raw kale in a salad is probably the healthiest way to eat it. Seriously, I feel like I deserve a gold star when I eat kale salads. LOOK WORLD I’M SO HEALTHY. The cool thing is that this salad doesn’t taste overly healthy. It’s kale, yes, but it’s been massaged (<—a must do!) with olive oil and salt and then drizzled in a to-die-for chile lime dressing.
I’ve mentioned in the past that I’m terrible at making homemade dressings, but chile-lime is a flavor I can easily get behind. It took many taste-testing trials, but I figured it out and guys—this stuff is FINGER LICKIN’ GOOD. I hate when people say that (and I think they’re usually referring to chicken wings..?), but it seemed appropriate to say.
Oh and I can’t believe I almost failed to mentioned the true star of this recipe—the corn! If you own a grill, definitely grill the corn as I imagine it tastes amazing. I do not, so I simply heated the corn over a skillet until it browned. TIP: If you go this route, rinse your pan out right away after removing the corn. I left mine sitting out and now it has permanent burn marks on it…
Anyway, between the corn and the onion and the avocado and the dressing, this grilled corn kale salad is anything but boring! In fact, it’s quite exciting and summery and absolutely worth a try, even if kale isn’t on your ‘favorite foods’ list.Print
Grilled Corn Kale Salad
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2-4
- 3-4 cups kale, massaged with 1 tbsp olive oil and sprinkle of salt
- 1 cup zucchini, sliced
- 1 cup yellow squash, sliced
- 1 cup red onion, diced
- 1 avocado
- 2 ears of corn
- Chile Lime Dressing:
- 4 tbsp olive oil
- 2 tbsp distilled white vinegar
- Juice of 2 limes (or more to taste)
- 2 garlic cloves
- 1 tbsp jalapeno pepper, diced with seeds removed
- 1 tsp onion flakes
- 1 tsp chile powder
- 1/2 tsp dried oregano, dried parsley, sugar
- 1/4 tsp cumin
- Salt to taste
- For the salad: place kale in a large bowl and set aside
- Heat a large skillet with 2 tbsp olive oil and place zucchini and squash in it, cooking until golden brown on either sides; put them on top of the kale.
- While zucchini and squash are cooking, chop onion and put overtop of salad.
- In that same skillet, heat both ears of corn as a whole until corn starts turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad.
- Last, add avocado to the salad.
- For the dressing: combine all ingredients in a blender and pulse until everything is combined. Drizzle overtop of salad.
*I’d say this serves 2 people if all you’re eating is this salad, but 4 people if you’re serving it with a meal. It also varies depending on how much people want!
Q: Kale salads: yay or nay? Favorite salad topping?