Kale Summer Salad Recipe
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
Grilled Sweet Corn:
- 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
- 4 oz 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.
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