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Ingredients
Scale
- 4 cups kale, massaged with 1 tbsp olive oil
- 2 ears of corn, husked
- 1 cup zucchini, sliced
- 3/4 cup yellow squash, sliced
- 1/2 cup red onion, sliced
- 1 avocado, diced
- 1/4 cup olive oil
- 3 tbsp lime juice
- 2 tbsp distilled white vinegar
- 2 garlic cloves, minced
- 1 tbsp jalapeño, diced with seeds removed
- 1 tsp chili powder
- 3/4 tsp cumin
- 3/4 tsp salt, to taste
- 1/2 tsp onion flakes
- 1/2 tsp dried oregano
Instructions
- Massage the kale with olive oil until tender.
- Blend olive oil, lime juice, vinegar, garlic, jalapeño, chili powder, cumin, salt, onion flakes, and oregano for dressing.
- Grill corn until charred, then cut off kernels.
- Sauté zucchini and yellow squash until golden, then cool.
- In a bowl, combine kale, corn, zucchini, squash, onion, and avocado. Add dressing and toss.
Notes
Massage kale well for better texture.
Customize the dressing to your taste.
Top with nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling and sautéing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 18
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 7
- Protein: 5
- Cholesterol: 0