I love kale salad. Almost as much as my beloved arugula. Frankly, it is a relief. I have been trying to get more dark leafy greens into my diet, and I am not super in love with a lot of cooked greens. The texture throws me. Unless, of course, you cook the heck out of them and bake them in cheese. Then I wonder if that really gives me the nutritional punch I was looking for. Probably not. I do like to eat dino kale cooked, but never the ruffled kind. A few months back I tried some purple kale in a Whole Foods salad bar and loved it. Turns out I much prefer the texture raw, especially when covered in a really rich and creamy dressing- like the avocado vinaigrette here.
This kale salad is made more exciting with the addition of smoky charred corn and charred scallions. The smoky flavor really compliments the earthiness of the purple kale beautifully. The salad is dressed with a creamy avocado vinaigrette. Bursting with good fats and vitamins, and a rich compliment to the smoky vegetables. I find that a richer salad dressing makes salads more filling. The fats are what make you feel full. Kale salad will keep for a day or two in the fridge, so make extra!
Clean the kale, and cut it away from the center rib. Then slice it thinly and put it in a large bow. Char the corn on an open flame. About a minute per side. Once it’s cool enough to touch, run your knife down the sides to release the kernels and add it to the washed and chopped kale. Char the scallions- these go fast! Then slice them into the salad.
Combine the avocado, jalepeno and garlic in the food processor and pulse. Add the oil and vinegar and pulse a few times. Add the water in a stream until you get the consistency you like. Salt and pepper to taste.
Dress the salad liberally and enjoy! It will keep up to two days in the fridge. The dressing will keep about two days as well, if you have left overs. After that it turns a bit off colored.
- one bunch purple kale
- 2 ears of corn
- 4 scallions
- 1 large avocado
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 teaspoon minced jalapeño
- 1 clove garlic, pressed
- ½ cup +/- water
- salt and pepper to taste
- wash and de rib the kale
- cut into long thin strands
- char two ears of corn on open fire, then remove from the cob
- char the scallions on the fire and then slice
- in a food processor, process the avocado with the garlic and jalapeno
- add the oil and vinegar and process
- add water to the consistency you want your dessing