Grilled Corn Kale Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 2 ears Corn
  • 2 Garlic cloves
  • 1 tbsp Jalapeno pepper
  • 3 cups Kale
  • 2 Limes, juice of
  • 1 tsp Onion flakes
  • 1/2 tsp Oregano, dried
  • 1 cup Red onion
  • 1 cup Yellow squash
  • 1 cup Zucchini

• Baking & Spices

  • 1 tsp Chile powder
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Distilled white vinegar
  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on thealmondeater.com

Description

Ingredients

• 3-4 cups kale, massaged with 1 tbsp olive oil and sprinkle of salt
• 1 cup zucchini, sliced
• 1 cup yellow squash, sliced
• 1 cup red onion, diced
• 1 avocado
• 2 ears of corn
• Chile Lime Dressing:
• 4 tbsp olive oil
• 2 tbsp distilled white vinegar
• Juice of 2 limes (or more to taste)
• 2 garlic cloves
• 1 tbsp jalapeno pepper, diced with seeds removed
• 1 tsp onion flakes
• 1 tsp chile powder
• ½ tsp dried oregano, dried parsley, sugar
• ¼ tsp cumin
• Salt to taste

Directions

• For the salad: place kale in a large bowl and set aside
• Heat a large skillet with 2 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, chop onion and put overtop of salad.
• In that same skillet, heat both ears of corn as a whole until corn starts turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad.
• Last, add avocado to the salad.
• For the dressing: combine all ingredients in a blender and pulse until everything is combined. Drizzle overtop of salad.