Ingredients

The following ingredients have 3 Servings
  • 4 cups kale (massaged with 1 tbsp olive oil)
  • 1 cup zucchini (sliced)
  • 3/4 cup yellow squash (sliced)
  • 1/2 cup red onion (sliced)
  • 1 avocado
  • 2 ears of corn (husked)
  • 3 tbsp olive oil
  • 2 tbsp distilled white vinegar
  • 1/4 cup lime juice
  • 2 garlic cloves
  • 1 tbsp jalapeño (diced with seeds removed)
  • 1/2 tsp onion flakes
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/4 tsp cumin
  • salt and pepper to taste

Instruction

  • For the salad: place kale in a large bowl, massage it and set it aside
  • For the dressing: combine all ingredients in a blender and pulse until everything is combined. Do a taste test and adjust salt/pepper as needed.
  • Cook the corn (two ways): Stovetop: in a large skillet, heat both ears of corn until they turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad. Grill: place the corn directly onto a grill: heat grill on high and cook corn for approximately 10 minutes, until charred.
  • Heat a separate skillet with 1 tbsp olive oil and place zucchini and squash in it, cooking until golden brown on either sides; put them on top of the kale.
  • While zucchini and squash are cooking, slice the onion and place on the kale salad.
  • Last, add avocado to the salad. Then, drizzle the salad with dressing and enjoy!