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–+ servings

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!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 4
Calories 245 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 245kcalCarbohydrates: 27gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 429mgPotassium: 692mgFiber: 4gSugar: 5gVitamin A: 7046IUVitamin C: 96mgCalcium: 150mgIron: 2mg
Keyword Corn, Kale, Salad
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