Kale, Grilled Corn & Avocado Salad

Healthy & Delicious! This Kale, Grilled Corn, and Avocado Salad Is a Future Summer Classic

You keep hearing it because it’s true. Kale really is that good for you. Loaded with vitamins (think vitamins K, A and C, iron, calcium, folate, and magnesium,) one cup of kale has (a mere) 36 calories, 5 grams of fiber, and 0 grams of fat. And that’s not all. It’s chock-full of antioxidants, is a mega-detox food and is a powerful anti-inflammatory. So, it’s really no wonder why its popularity has barely hiccupped in the last couple of years, and why people are still adding it to their smoothies, salads, bowls, and even their cold-pressed juices. Here we’ve used this healthy green as the base in this fabulous summer salad.

Quick and easy to make, but loaded with seasonal summer ingredients like corn, vine tomatoes, and avocado, once you make this unique salad recipe, you’ll make it again and again and again. Just don’t say we didn’t warn you!

Servings

Serves 2 to 4

Kale, Grilled Corn & Avocado Salad Recipe

You’ll Need

3 fresh ears of corn
4 - 6 cups curly kale, packed and washed well and torn into bite-sized pieces, from about 4 stalks (or equivalent amount of baby kale)
3 ripe vine tomatoes, diced
1 large ripe avocado, diced
1 cup crumbled feta (optional)
3 tbsp red wine or balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Pinches of sea salt and freshly cracked black pepper
1/3 cup olive oil

Prep and Cook

1

On a bbq or grill, grill ears of corn for 3 minutes per side over medium high heat, until golden (about 12 to 15 minutes total)
Let cool, then slice niblets from cob and discard cob
Transfer corn niblets to a small bowl
2

Place washed and dried kale into a large serving bowl
Add reserved corn niblets, tomato, avocado, and feta if using
Toss to combine
3

In a small bowl, whisk together vinegar with honey, Dijon, salt, and pepper
Slowly whisk in olive oil until emulsified
Drizzle half of dressing over salad and toss well
Taste and add more if you like
Serve immediately