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
- 6 tablespoons extra light olive oil
- 2 teaspoons rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon shallot minced
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon lemon zest
- ⅛ teaspoon kosher salt more to taste
- ⅛ teaspoon ground black pepper
Grilled Sweet Corn:
- 2 ears sweet corn
- ½ tablespoon extra virgin olive oil
Kale Salad Ingredients:
- 4 cups fresh kale stems removed & chopped
- 1-2 tablespoons extra virgin olive oil
- ½ bunch fresh asparagus ends trimmed off & cut into 1-inch pieces
- 2 cups peaches pit removed & chopped
- 1 cup fresh blueberries
- 4 ounces feta cheese crumbled
- ¼ cup fresh mint chopped
Instructions
- Make Dressing: In a small food processor, add 1 cup fresh basil leaves, 6 tablespoons extra light olive oil, 2 teaspoons rice vinegar, 1 teaspoon garlic, 1 teaspoon shallot, 1 teaspoon fresh lemon juice, ⅛ teaspoon lemon zest, ⅛ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. 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 2 ears sweet corn. Rub them down with ½ tablespoon extra virgin 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 extra virgin 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 the 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
Calories: 424kcal | Carbohydrates: 27g | Protein: 9g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 427mg | Potassium: 489mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3434IU | Vitamin C: 35mg | Calcium: 233mg | Iron: 3mg
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