This salad is an excellent base for a southwest-inspired rice bowl or all on it’s own! It is dairy-free and vegan unless you decide to toss it with some cotija (delish) or serve alongside some pollo asado (also sublime).
Ingredients
the dressing
- 4Tbs rice wine vinegar
- 2Tbs olive oil
- 2Tbs maple syrup
- 2Tbs water
- 1tsp oregano
- salt + pepper to taste
the salad
- juice of half of a lime
- drizzle of olive oil (maybe a teaspoon)
- 1 bunch of kale (6+ leaves), de-veined and roughly chopped
- 1 red bell pepper
- handful of cherry tomatoes
- pickled red onions (measure with your heart)
- 1 cup of canned corn or the corn off of one cob
- 1 avocado
Instructions
the dressing
Measure all ingredients into a jar and shake to blend. Set aside.
the salad
Place the washed and chopped kale into a large bowl. Squeeze the juice of one half of a lime over the kale along with a small drizzle of olive oil and massage the kale for a couple of minutes (you will know that it’s properly massaged when the volume of kale decreases and the leaves feel soft and pliable.)
Chop the bell pepper, halve the cherry tomatoes and place in the bowl of kale along with the pickled red onions.
Roast the corn by the method of your choice. A ear of corn over an open flame is ideal, but for ease, you can simply scorch some canned corn in a pan over the stove. Once cooled, add to the bowl of salad.
Finally, diced your avocado along with your salad dressing and shake to combine. If you are not serving immediately, hold off adding the avocado to avoid browning.