Grilled Corn Kale Salad

Enjoy a healthy Grilled Corn Kale Salad on its own or as a side to any meal. Ready in under 20 minutes, it’s made with massaged kale and topped with grilled corn, squash, avocado, and an easy homemade chili-lime dressing. Plus, it’s both vegan AND gluten free!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 20 minutes, making it perfect for busy weeknights.
• Packed with Flavor: The combination of grilled corn and a zesty chili-lime dressing makes each bite burst with taste.
• Versatile Serving Options: Serve it as a main dish or as a refreshing side to your favorite meals.
• Nutritious Ingredients: Full of fresh vegetables, this salad is loaded with vitamins and minerals that support overall health.
• Vegan and Gluten-Free: Suitable for various dietary preferences, everyone can enjoy this vibrant dish.

Tools and Preparation

To make your Grilled Corn Kale Salad effortlessly, gather the right tools. Having the right equipment can enhance your cooking experience.

Essential Tools and Equipment

• Large bowl
• Blender
• Skillet
• Grill (or grill pan)
• Knife
• Cutting board

Importance of Each Tool

• Blender: A powerful blender ensures that your dressing is smooth and well-combined in seconds.
• Skillet: A good non-stick skillet helps achieve the perfect golden-brown zucchini and squash without sticking.
• Knife: A sharp knife makes preparing vegetables quick and safe, allowing for precise cuts.

Ingredients

For the Salad Base

• 4 cups kale (massaged with 1 tbsp olive oil)
• 1 cup zucchini (sliced)
• 3/4 cup yellow squash (sliced)
• 1/2 cup red onion (sliced)
• 1 avocado

For the Grilled Corn

• 2 ears of corn (husked)

For the Dressing

• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 tbsp distilled white vinegar
• 2 garlic cloves
• 1 tbsp jalapeño (diced with seeds removed)
• 1 tsp chili powder
• 3/4 tsp cumin
• 3/4 tsp salt
• 1/2 tsp onion flakes
• 1/2 tsp dried oregano

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Corn Kale Salad

Step 1: Prepare the Kale

Place the kale in a large bowl. Massage it gently with one tablespoon of olive oil until it’s tender. Set aside while you prepare other ingredients.

Step 2: Make the Dressing

In a blender, combine all dressing ingredients:
1. Olive oil
2. Lime juice
3. Distilled white vinegar
4. Garlic cloves
5. Jalapeño
6. Chili powder
7. Cumin
8. Salt
9. Onion flakes
10. Dried oregano

Pulse until everything is combined smoothly. Taste and adjust seasoning if necessary.

Step 3: Cook the Corn

You can cook corn using either method:
* Stovetop: Heat both ears of corn in a large skillet until they turn brown. Remove them from heat and let them cool for a few minutes before slicing off kernels.
* Grill: Preheat your grill on high heat. Place the corn directly on it and grill for about 10 minutes until charred.

Step 4: Cook Zucchini and Squash

In another skillet, heat one tablespoon of olive oil over medium heat. Add sliced zucchini and yellow squash:
1. Cook until they are golden brown on both sides.
2. Once cooked, place them on top of the massaged kale.

Step 5: Add Onions

While the zucchini and squash are cooking, slice the red onion thinly. Once everything else is prepared, sprinkle the onion over the kale salad.

Step 6: Finish with Avocado

Cut the avocado into slices or cubes, then add it to the salad along with grilled corn kernels.

Drizzle generously with your homemade dressing before serving. Enjoy your vibrant Grilled Corn Kale Salad!

How to Serve Grilled Corn Kale Salad

Grilled Corn Kale Salad is a vibrant and nutritious dish that can be enjoyed in various ways. Here are some delightful serving suggestions to enhance your meal experience.

As a Standalone Lunch

• This salad can be served alone as a light lunch option, providing a satisfying mix of flavors and textures.

With Grilled Proteins

• Pair the salad with grilled chicken or shrimp for added protein. The smoky flavors complement the fresh ingredients beautifully.

As a Flavorful Side Dish

• Serve it alongside your favorite main dishes like tacos or burgers. Its refreshing taste balances rich meals perfectly.

Topped with Nuts or Seeds

• Enhance the texture by adding toasted sunflower seeds or chopped nuts. They add an enjoyable crunch to each bite.

With Extra Dressing on the Side

• For those who love extra flavor, offer additional chili-lime dressing on the side. It allows guests to customize their salad experience.

In a Wrap

• Use the salad as a filling for a wrap with whole grain tortillas. This makes for a convenient and delicious meal on-the-go.

How to Perfect Grilled Corn Kale Salad

Perfecting your Grilled Corn Kale Salad is all about freshness and flavor. Keep these tips in mind for the best results.

• Choose Fresh Ingredients: Always use fresh kale and ripe avocados for optimal taste and nutrition.
• Massage the Kale: Massaging the kale helps break down its toughness, making it more tender and enjoyable to eat.
• Adjust Seasonings: Taste your dressing before serving and adjust salt, pepper, or lime juice as needed for your desired flavor profile.
• Experiment with Grilling Times: Depending on your grill, corn cooking times may vary. Aim for charred but not burnt corn for maximum flavor.
• Add Variety: Feel free to include other veggies like bell peppers or tomatoes for additional colors and nutrients.
• Serve Immediately: For the best texture, serve the salad right after preparing it. This keeps everything crisp and fresh.

Best Side Dishes for Grilled Corn Kale Salad

This salad pairs wonderfully with several side dishes that complement its flavors. Here are some great options:

1. Quinoa Pilaf: A light pilaf made with quinoa and herbs adds a nutty taste that works well with this salad.
2. Black Bean Tacos: These tacos provide a hearty option filled with protein, making them an excellent pairing.
3. Roasted Sweet Potatoes: Sweet potatoes bring in a natural sweetness that contrasts nicely with the salad’s zestiness.
4. Grilled Veggies: A mix of seasonal grilled vegetables enhances the overall theme of freshness in your meal.
5. Avocado Toast: Simple yet satisfying, avocado toast can serve as an appetizer that complements the salad’s ingredients.
6. Chili Lime Rice: This rice dish echoes the flavors of the dressing, creating harmony on your plate.
7. Crispy Chickpeas: Baked chickpeas add crunch and protein, making them an ideal side for this healthy meal.
8. Fruit Salad: A refreshing fruit salad brings sweetness to balance out savory elements in your meal choice.

Common Mistakes to Avoid

When making your Grilled Corn Kale Salad, it’s easy to overlook some key steps. Here are common mistakes to avoid for the best results.

• Skipping the massage: Not massaging the kale can lead to a tough texture. Always massage it with olive oil to make it tender and flavorful.
• Overcooking the corn: Cooking corn too long can result in a mushy texture. Aim for a light char on the grill or stovetop for the best flavor.
• Ignoring seasoning adjustments: Taste testing is crucial. Failing to adjust salt and pepper can leave your dressing bland, so always taste before serving.
• Using unripe avocado: An unripe avocado won’t provide the creamy texture you want. Choose ripe avocados that yield slightly when pressed.
• Forgetting about presentation: A beautiful salad enhances the dining experience. Layer ingredients thoughtfully and drizzle dressing just before serving for visual appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• The salad is best enjoyed within 1-2 days for optimal freshness.

Freezing Grilled Corn Kale Salad

• Freezing is not recommended as it may alter the texture of the kale and other fresh ingredients.
• If necessary, only freeze components like grilled corn separately.

Reheating Grilled Corn Kale Salad

• Oven: Preheat oven to 350°F (175°C). Spread salad on a baking sheet and heat for about 10 minutes. This option is great for keeping textures intact.
• Microwave: Place salad in a microwave-safe container, cover loosely, and heat in short bursts of 30 seconds until warm. Be cautious not to overheat.
• Stovetop: Heat a skillet over medium heat, add a splash of olive oil, and gently warm the salad while stirring occasionally.

Frequently Asked Questions

What is Grilled Corn Kale Salad?

Grilled Corn Kale Salad is a vibrant dish made with massaged kale, grilled corn, fresh vegetables, and a zesty chili-lime dressing, making it both healthy and delicious.

Can I customize my Grilled Corn Kale Salad?

Absolutely! You can add your favorite veggies or proteins such as chickpeas or grilled chicken for added flavor and nutrition.

How do I make my own chili-lime dressing?

To make the chili-lime dressing at home, blend olive oil, lime juice, garlic, jalapeño, and spices until smooth. Adjust seasoning based on your taste preference.

Is Grilled Corn Kale Salad vegan and gluten-free?

Yes! This salad is naturally vegan and gluten-free, making it a perfect choice for various dietary needs.

What can I serve with Grilled Corn Kale Salad?

This salad pairs well with grilled meats, sandwiches, or can be served as a light lunch on its own.

Final Thoughts

The Grilled Corn Kale Salad is not only quick to make but also bursting with flavors and textures that everyone will love. It’s versatile; feel free to customize it with your favorite ingredients or dressings. Whether you’re enjoying it as a main dish or serving it as a side, this salad will surely impress! Try making this delightful recipe today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Corn Kale Salad

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• Author: Vanessa
• Total Time: 20 minutes
• Yield: Serves approximately 4

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Description

Grilled Corn Kale Salad is a vibrant and nutritious dish that combines the earthy flavors of massaged kale with the sweetness of grilled corn, fresh vegetables, and a zesty homemade chili-lime dressing. Perfect for a quick lunch or as a delightful side, this salad is ready in under 20 minutes and caters to both vegan and gluten-free diets. Each bite bursts with fresh ingredients like avocado, zucchini, and yellow squash, making it not only delicious but also packed with vitamins and minerals. Whether enjoyed on its own or paired with your favorite protein, this salad is sure to impress!

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Ingredients

Scale 1x2x3x

• 4 cups kale (massaged with 1 tbsp olive oil)
• 1 cup zucchini (sliced)
• 3/4 cup yellow squash (sliced)
• 1/2 cup red onion (sliced)
• 1 avocado
• 2 ears of corn (husked)
• Dressing: olive oil, lime juice, distilled white vinegar, garlic, jalapeño, chili powder, cumin, salt, onion flakes, dried oregano

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Instructions

1. Massage kale with olive oil in a large bowl until tender; set aside.
2. Blend dressing ingredients until smooth; adjust seasoning as needed.
3. Grill corn for about 10 minutes or cook in a skillet until charred; cool and slice kernels off the cob.
4. In a skillet, heat olive oil over medium heat; cook zucchini and yellow squash until golden brown.
5. Top massaged kale with cooked veggies, sliced onion, grilled corn kernels, and diced avocado.
6. Drizzle generously with dressing before serving.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (250g)
• Calories: 320
• Sugar: 3g
• Sodium: 300mg
• Fat: 24g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 6g
• Cholesterol: 0mg