Roasted Corn & Kale Salad
Ingredients
- 3 ears corn, husked
- ½ pound kale, chopped
- 2 tablespoons olive oil
- 1 large red onion, chopped finely
- 2 medium to large tomatoes (I used 1 very large heirloom)
- 1 zucchini, diced
- 1 tablespoon apple cider vinegar
- Juice of 3 limes
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Char corn to your liking either by roasting or by grilling. Strip the kernels from the cobs. Massage kale with oil and add warm corn and the rest of the vegetables. Mix vinegar, lime juice, garlic, salt and pepper in a small bowl. Pour dressing over salad and toss. Allow to marinate for 30 minutes or overnight.
Notes
TAMIA DEBUS
Student
C-CAP 2021
Pinnacle High School, Phoenix
Scottsdale Community College, Scottsdale
