Seasonal Summer Kale Salad

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This salad really has it all!. Vivid colors, bright flavors, and an array of healthy seasonal produce to make use of a bountiful late-summer garden. Double the salad dressing recipe to use as a dip for grilled chicken or drizzle over vanilla frozen yogurt for a tangy and refreshing dessert.




For the dressing:

1/2 cup fresh blueberries

1/4 cup balsamic vinegar

1 tablespoon raw honey

2 teaspoons dijon mustard

6 tablespoons avocado oil

salt and pepper to taste

For the salad:

2 bundles Italian kale

2 ears fresh sweet corn

1 cup fresh blueberries

1 cup cherry tomatoes, cut in half

4 ounces goat cheese

1/4 cup sliced almonds


To make the dressing, chop blueberries in a food processor and add vinegar, honey, and mustard. With the motor running, slowly pour in the avocado oil in a steady stream to emulsify. Add salt and pepper, adjusting as necessary. Allow to rest while the salad is assembled to let flavor develop.

Wash and dry the kale. Cut out the stems and spines, then tear the leaves into bite-sized pieces and place in a large serving bowl. Shuck both ears of corn and cut kernels off the cob. Add corn kernels, berries, tomatoes and almonds to the kale and lightly toss to incorporate. Dollop the goat cheese evenly across the top of the salad. Serve with the dressing on the side or, alternatively, drizzle across the top for a dramatic look at the table.

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