Flavourful, crunchy, zesty, and sweet; this salad packs a punch you won’t be able to beat. This fresh summer salad is filled with in-season produce like kale, avocado, grilled corn, red onion, and a creamy lime cilantro dressing. No matter the recipe, being able to incorporate seasonal produce is always more affordable and most nutritious!

The BBQ grilled corn brings a juicy and sweet punch to this salad, rounding out the avocado and creamy dressing, a perfect balance with the red onion crunch. I promise that you won’t be able to get enough of this recipe – each time I make it for family and friends, it looks like it’s too much salad, but the bottom of the bowl is always empty.

Keep in mind there’s a lot of alterations you can make to this recipe depending on your dietary restrictions and preferences. Substitute the feta for dairy-free cheese or leave it out entirely and it won’t make it any less delicious. You can add crushed corn tortilla chips as a garnish or keep it in a side bowl to keep the option available. We hope you love this recipe!

Time: 20 minutes
Serves: 3-6

Ingredients:

Salad Mix:

1 large bunch of kale, stems removed and chopped
4 cobs of corn, husks removed
1.5 tablespoon melted butter
¼ cup feta cheese, crumbled
¼ cup red onion, peeled and finely chopped
2 small avocados, sliced (remove pit and skin)
½ lime, juiced (for kale)
extra virgin olive oil (for kale)

Cilantro Lime Dressing:

½ cup plain greek yogurt
2 limes, juiced
¼ cup cilantro, roughly chopped
2 garlic cloves
¼ teaspoon salt (optional)
¼ teaspoon chili powder

Directions:

1. Thoroughly rinse and dry all produce.

2. Add all the Cilantro Lime Dressing ingredients to a food processor and blend until smooth. Set aside. Cover and store in the fridge if you are not making the salad right away.

3. Preheat your grill to medium heat and melt the 1.5 tablespoons of butter in a microwave safe bowl. Using a silicone brush, coat the cobs of corn in butter before placing directly onto the grill. Roll the cobs of corn back and forth for around 5 minutes per side until grill marks form.

4. After the corn is removed from the grill and cooled to room temperature, use a knife to cut the kernels off the cobs and set aside.

5. Place the kale into a large mixing bowl and pour a small amount of olive oil into your hands and massage the kale, rubbing the leaves together with your hands for a few minutes until the kale softens.

6. Add the prepped avocado, red onion, and feta cheese to the kale.

7. Pour over the Cilantro Lime Dressing and mix thoroughly. Enjoy!

Notes:

• You can add dairy-free cheese instead of feta, or no cheese at all, it won’t change the delight of this recipe.
• You can coat the corn cobs with extra virgin olive oil instead of butter. Do not microwave your olive oil. Feel free to add crushed corn tortilla chips to add another level of crunch to the salad. You can also garnish with additional cilantro and lime juice!
• Swap the red onion for pickled red onions for a new flavour combination!