Summer Kale & Corn Salad
Greens on greens, this summer salad is full of fresh, cooling flavors, creamy avocado, and a zesty lime dressing that makes it perfect for warm days and shared meals.
Gather:
The measurements below are simply a starting point—feel free to adjust them to your taste. Cooking is personal, and I encourage you to make this recipe your own.
4-6 cups curly kale (or any kale or green you prefer) chopped
2-3 avocados chopped
½ cup pine nuts
2-3 limes
3 corn cobs
½ yellow or red onion chopped
½ cup cilantro
½ cup cotija
Olive oil
Salt & pepper
1-2 tbsp sour cream
4 chicken thighs (optional)
Seasoning or spices
Create:
If you are eating with chicken, start by marinading it in any general taco mix you like, or some combination of cumin, paprika, and garlic.
Chop your kale and putting it in a large mixing bowl. Juice ¼ to ½ of a lime on the kale and give it a drizzle of olive oil and then massage the kale for 1 min.
Chop onion and put in the bowl with the kale, along with the chopped avocado, pine nuts, and crumbled cotija cheese.
Heat a pan or grill (I just use my cast iron but this can get smokey) to medium high heat and drizzle with olive oil, then adding a knob of butter. Take your corn cobs and place in the pan. With tongs, roll the corn periodically until they are lightly charred on all sides. Remove and let them sit to cool before cutting downwards on the cobs so the corn is removed.
In a small food processor, add in a handful of cilantro, juice from 2 limes, olive oil, salt and pepper to taste, 4 cloves of garlic, and a bit of chunked or crumbled cotija. Mix to combine until it is to your desired texture - I really like keeping it on the thicker side but have used a tbsp of sour cream to give it a creamier smoother texture.
Add the cooled, charred corn and toss with the rest of the salad.
Preset the oven temp to 400 degrees fahrenheit.
Heat another pan or grill to medium high heat and add a drizzle of olive oil. Then, add your chicken thighs skin side down to sear until they are a golden brown. Flip to cook the other side, then transfer to the oven. I like to do this with my cast iron because I then just put the cast iron directly into the oven.
Let the chicken bake in the oven for 12-15 minutes or once the internal temperature has reached 165 degrees fahrenheit. Remove and cut to your liking.
Bowl some salad, add your dressing and chicken, and enjoy!