Kale and Corn Salad with Ginger-Lime Dressing Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
3 Servings
Ingredients
  • 4 ears of corn
  • 1 bunch lacinato kale (aka dinosaur kale)
  • ¼ red onion
  • 1 avocado
  • 1 lemon
  • ½ cup slivered almonds
  • 1 teaspoon coarse salt, divided
  • 1 teaspoon fresh ginger
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 1 tablespoon maple syrup
  • ¼ teaspoon pepper
Directions
  1. Bring a large pot of water to a boil. Add the corn and boil for 5 minutes. Remove and place into a colander to cool.
  2. Strip the kale leaves from the stems and discard stems. Cut the kale into thin slivers and place in a large bowl.
  3. Slice the red onion and chop the avocado, but don't add it to the bowl just yet.
  4. Squeeze the lemon on the kale along with ¼ teaspoon of the salt. Massage the kale with your hand for a few minutes until it has reduced in size. Once the corn has cooled, cut the kernels from the cob and add to the bowl with the kale along with the red onion, avocado, and slivered almonds.
  5. Grate the ginger with a micro plane. In a small bowl, mix the olive oil, lime juice, ginger, maple syrup, remaining salt, and pepper.
  6. Pour the dressing over the salad, toss, and serve.