Kale Side Salad Recipe

Time30m

Serves4

Roasted corn, grilled jalapeño, vine-ripened tomato, fresh herbs, vinaigrette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Kale
Wash the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.
2
Add Roasted Corn
If using frozen corn, roast it in a skillet over medium heat until it is golden brown. Add 1 cup of roasted corn to the bowl with the kale.
3
Grill the Jalapeño
Preheat the grill to medium-high heat. Slice the jalapeño in half, remove seeds for less heat if desired. Grill the jalapeño until charred and tender, about 5-7 minutes. Once cooled, chop it finely and add it to the salad.
4
Prepare the Tomato
Dice the vine-ripened tomato into small pieces and add it to the salad bowl.
5
Chop Fresh Herbs
Finely chop your choice of fresh herbs. Add 1 cup of chopped herbs to the salad bowl.