After perfecting our Massaged Kale Salad (which has more of a Fall vibe), we decided we needed another option for another season. So, if you guys are also looking for a fresh, new salad for the summer – I got what you need. This little ditty is a powerhouse of flavor and nutrients! An easy salad recipe that will probably change your life – I’m just sayin. I could list out all of the health benefits of this thing, but I think it would take me too long and I would lose your interest. Instead – here are some beautiful pics.
Looking for Another Summer Salad?
Because there is nothing better than a fresh salad during the dog days of summer, you definitely need to try our Epic Summer Salad + Burrata and Basil Vinaigrette!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- basil vinaigrette – highly recommend taking 5 minutes to make this homemade vinaigrette, but you could also use your favorite store-bought version.
- fresh veggies – this is a kale salad so, of course, chopped kale was used as the base but feel free to swap it out for any other greens. The same goes for any of the salad ingredients.
- feta cheese – option to swap out for a dairy-free alternative or use crumbled goat cheese!
How To Make A Kale Summer Salad
No Grill? No Problem!
We love using our gas grill to quickly cook the corn, but if you don’t have a grill or want to use one, feel free to reheat frozen corn or use canned corn. Either way, the whole salad is going to be absolutely delicious!
Want To Add Some Protein?
This kale salad is perfect all on its own, but if you want to make it a more hearty main dish by adding some protein we recommend grilled chicken cutlets or some quick and easy grilled shrimp!
Best Ways To Serve A Kale Summer Salad
Making the basil vinaigrette to drizzle on top is so good! Definitely the perfect light dressing to bring it all together. And since you already have the grill fired up, we also love tossing on some slices of grilled bread to enjoy on the side!
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Kale Summer Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Food Processor + Grill
- Cuisine: American
Description
Our fresh Kale Summer Salad is a light and delicious vegetarian salad that is perfect for a yummy summer meal!
Ingredients
Basil Vinaigrette:
- 1 cup fresh basil leaves, packed
- 1/4 cup + 2 tablespoons extra light olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon shallot, minced
- 1/8 teaspoon lemon zest
- 1/8 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 2 ears of sweet corn
- 1/2 tablespoon extra virgin olive oil
Kale Salad Ingredients:
- 4 cups fresh kale, stems removed & chopped
- 1–2 tablespoons extra virgin olive oil
- 1/2 bunch of fresh asparagus, ends trimmed off & cut into 1-inch pieces
- 2 cups peaches, pit removed & chopped
- 1 cup fresh blueberries
- 4oz feta cheese, crumbled
- 1/4 cup fresh mint, chopped
Instructions
- Make Dressing: Put all of the Basil Vinaigrette ingredients in a small food processor. Blend until combined and smooth. Set aside.
- Prep: Preheat the grill to a medium-high heat and make sure the grill grates are clean.
- Grill Corn: Remove the leaves and silks from each cob of corn. Rub them down with olive oil and place each one directly on the hot grates. Let them cook over direct heat for 10-15 minutes, rotating occasionally. Remove and let cool.
- Massage Kale: While the corn is cooking, put the chopped kale in a large bowl and drizzle 1-2 tablespoons of olive oil on top. Use your hands to massage the oil into the kale.
- Assemble Salads: Now prep the rest of the salad ingredients and divide them all into 4 individual bowls. Cut the corn kernels off the cobs and add to the salads.
- Serve: Drizzle some Basil Vinaigrette on top and enjoy!
Notes
- Grilled Corn: we absolutely love the flavor of grilled corn, but you can also keep it super simple by reheating frozen corn or open some canned corn.
- Dairy-Free: swap the feta cheese for a dairy-free alternative or omit.
- Storage: leftovers can be kept in an airtight container in the fridge for 2-3 days. Recommend storing the dressing separately to prevent sogginess.
Nutrition
- Serving Size: 6oz
- Calories: 159
- Sugar: 7.9 g
- Sodium: 71.4 mg
- Fat: 11.4 g
- Carbohydrates: 14.6 g
- Fiber: 2.3 g
- Protein: 3 g
- Cholesterol: 4.2 mg
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