Description
This vibrant Grilled Corn Kale Salad combines charred corn, sautéed zucchini and yellow squash, fresh avocado, and massaged kale, all tossed in a zesty lime and chili dressing. Perfect as a light, nutritious meal or a colorful side dish, this salad bursts with smoky, tangy, and fresh flavors, balanced by a creamy avocado finish.
Ingredients
Scale
Vegetables
- 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
- 2 ears of corn, husked
- 1 avocado, diced
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp distilled white vinegar
- 1 clove garlic
- 1 jalapeño, seeded
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp onion flakes
- 1/2 tsp dried oregano
Instructions
- Massage the Kale: Place the kale in a large bowl and add 1 tablespoon of olive oil. Massage the kale thoroughly with your hands until the leaves become tender and slightly softened, then set aside to allow the flavors to meld.
- Prepare the Dressing: In a blender, combine olive oil, lime juice, distilled white vinegar, garlic, jalapeño, chili powder, cumin, salt, onion flakes, and dried oregano. Blend until smooth. Taste and adjust seasoning as needed to balance acidity, heat, and saltiness.
- Grill the Corn: Grill the husked corn ears on a grill or in a skillet for about 10 minutes, turning occasionally until charred and cooked through. Allow to cool slightly, then slice the kernels off the cob carefully.
- Sauté the Zucchini and Squash: Heat olive oil in a skillet over medium heat. Add sliced zucchini and yellow squash, cooking until they turn golden brown and slightly caramelized, about 5 to 7 minutes. Remove from heat.
- Assemble the Salad: Place the massaged kale at the base of a serving bowl. Top evenly with the sautéed zucchini and squash, sliced red onion, grilled corn kernels, and diced avocado.
- Dress and Serve: Generously drizzle the prepared dressing over the assembled salad. Toss gently if desired and serve immediately for best freshness and flavor.
Notes
- Massaging kale softens its texture and reduces bitterness, making it more palatable.
- You can grill the corn on an outdoor grill or cook it in a hot skillet with a bit of oil as an alternative.
- Adjust jalapeño quantity based on how spicy you prefer your dressing.
- Avocado adds a creamy texture that balances the smoky grilled corn and tangy dressing.
- For a vegan version, ensure the olive oil and all ingredients comply with vegan standards; no animal products are used here.
- Store leftover dressing separately in the refrigerator for up to 5 days.
