Monday, September 30, 2013

Kale Salad with Grilled Corn and Feta

Kale seems to be our current favorite salad, with just about anything on it.
I prefer the dark leaf kale, as opposed to the curly kale but it is all good. If you are looking for a meatless Monday meal, a kale salad is a good start.

6 cups of kale, washed and chopped, put in a salad bowl with 1 Tablespoon of olive oil and 1 teaspoon sea salt, then set aside.

Kale Salad with Grilled Corn and Feta
2 ears of corn, grilled and sliced off the cob
1 cup baby tomatoes, sliced in half
1/2 large avocado, peeled and sliced
3 Tablespoon of Feta cheese, crumbled

Salad Dressing:
1 teaspoon Dijon mustard
1 teaspoon sea salt
2 Tablespoons fresh lime juice
4 Tablespoons olive oil
1 teaspoon fresh basil, thinly sliced
fresh pepper, to taste

Add the corn, tomatoes, and avocado to the kale that you have "massaged."
In a small bowl, whisk together the mustard, sea salt, lime juice, olive oil and basil.
Pour over the salad and toss well.
Add pepper to taste and sprinkle top of salad with Feta cheese.

No comments:

Post a Comment