Monday, June 23, 2014

roasted corn & kale salad

Kale. It's like the in-thing right now, apparently. Corn. Well, I can't get enough of it during the summer.

The first time I ever had kale was when I made a modified version of this kale & quinoa salad. I bought 'green kale' and we decided it tastes a lot like raw broccoli, which was a good thing in our book. We chowed down that salad and I knew we'd have to work more kale into our diets.

Steven grilled some corn and we ended up with some leftover ears. We could have just eaten it as is, but I thought it would taste great with the kale. A little sweetness with the earthiness.

It was really good. Really light, yet filling. Perfect for a summer meal. And it's super easy to throw together, too.

roasted corn & kale salad
2 ears of roasted or grilled corn, kernels cut off
1 bunch of kale, chopped
2 medium tomatoes, diced
1 1/2 cups shredded carrots
1/4 cup of sliced almonds
1/4 cup feta cheese, crumbled
1 lemon, juiced

Put all the veggies and almonds in a bowl, toss together. Drizzle the lemon juice over the salad and toss again. Top with feta crumbles and enjoy!

A few notes: I recommend adding the feta to each individual bowl in case you have leftovers, the feta can get a little soggy if you mix it all in.

I just used lemon juice to dress this salad, but you could easily use your favorite vinaigrette instead.

What are your favorite summer recipes? I tend to go for things off the grill, or meals that don't require any heat!

xoxo, christa

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