Summer Corn and Kale Salad
This Summer Corn and Kale Salad with Garden Tomatoes and Peppers is a bright and fresh summer salad that will please any palate!
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Main Course, Salad
Cuisine American
Servings 4
Calories 245 kcal
- 1 bunch Dino Kale
- 2 cups Sweet Corn
- ½ cup Yellow Pear Tomatoes
- ½ Avocado
- ¼ cup Cucumber Thinly Sliced
- ¼ cup Red Onion Thinly Sliced
- ¼ cup Crumbled Feta
- 2 tbsp Fresh Lime Juice
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp Cumin
- ½ tsp Kosher Salt
- 1 Scotch Bonnet Minced
Get Recipe Ingredients
Wash and remove the dino kale from it’s spine. Thinly chop the kale into strips. Then massage with lime juice and salt and let sit in a mixing bowl.
Slice corn from cob and toss kernals with water to wash. Drain and set aside.
Thinly slice cucumber, onion. Cut avocado and tomatoes into chunks. Very finely dice the scotch bonnet pepper.
Add olive oil and cumin to kale and toss until well mixed. Toss in other vegetables and combine. Top with feta and serve.
Calories: 245kcalCarbohydrates: 27gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 429mgPotassium: 692mgFiber: 4gSugar: 5gVitamin A: 7046IUVitamin C: 96mgCalcium: 150mgIron: 2mg
Keyword Corn, Kale, Salad