Kale Salad with Fresh Corn
Serves: 2 entree-sized or 4 appetizer servings
- Juice of 1 lemon
- 2 Tbsp honey
- ¼ tsp salt
- 3 Tbsp extra virgin olive oil
- 1 large bunch black/dinosaur kale, stems removed
- 2 ears fresh corn, cooked until just tender
- 1 cup cooked quinoa or other grain
- ¼ cup sunflower seeds
- In the bottom of a large salad bowl, whisk together the lemon, honey, salt and olive oil.
- Chop kale leaves and add to the bowl. Toss to combine with the dressing and let sit 5 minutes.
- Cut the kernels off the corn on the cob and add to the salad along with the quinoa and sunflower seeds.
- Toss salad and serve right away. Salad will keep in the fridge for 2 days.
Optional additions: golden raisins, dried cranberries or chopped apples.
Recipe by Eating Made Easy at https://eating-made-easy.com/kale-salad-with-fresh-corn/
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