Grilled Corn Kale Salad
Enjoy a healthy Corn Kale Salad on its own or as a side to any meal. Ready in under 20 minutes, it's made with massaged kale and topped with grilled corn, squash, avocado, and an easy homemade chili-lime dressing. Plus, it's both vegan AND gluten free!
Servings: 2
Calories: 550kcal
Ingredients
for the dressing:
- ¼ cup olive oil
- 3 tablespoon lime juice
- 2 tablespoon distilled white vinegar
- 2 garlic cloves
- 1 tablespoon jalapeño diced with seeds removed
- 1 teaspoon chili powder
- ¾ teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon onion flakes
- ½ teaspoon dried oregano
Instructions
- For the salad: place kale in a large bowl, massage it and set it aside
- For the dressing: combine all ingredients in a blender and pulse until everything is combined. Do a taste test and adjust salt/pepper as needed.
- Cook the corn (two ways): Stovetop: in a large skillet, heat both ears of corn until they turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad. Grill: place the corn directly onto a grill: heat grill on high and cook corn for approximately 10 minutes, until charred.
- Heat a separate skillet with 1 tablespoon 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, slice the onion and place on the kale salad.
- Last, add avocado to the salad. Then, drizzle the salad with dressing and enjoy!
Notes
Serving size: If you're eating this salad as a meal, the serving size is 2; if you're eating it as a side, the serving size is 4.
Add-ins: If you want to add protein, try adding salmon, chicken, tuna, or tempeh
Nutrition
Calories: 550kcal | Carbohydrates: 50g | Protein: 13g | Fat: 39g | Saturated Fat: 6g | Sodium: 104mg | Potassium: 1820mg | Fiber: 11g | Sugar: 12g | Vitamin A: 14392IU | Vitamin C: 218mg | Calcium: 252mg | Iron: 4mg