Kale and Fresh Corn Salad with Microgreens


TAGGED : Salad, SUGAR DETOX RECIPE

I hit the jackpot this fall when my father grew too much Lacinato kale for his own good. As a result, I got to take quite a bit home. Corn still tasted fresh, so I shucked it straight from the ear, added a few microgreens that I had been growing indoors and topped everything off with a simple dressing of olive oil, lemon and salt.

INGREDIENTS:

  • 12 large Lacinato Kale leaves, torn and stems removed
  • 1 whole fresh corn, uncooked and shucked
  • 1 tablespoon of extra virgin olive oil
  • handful of microgreens (in this salad, red sorrel and amaranth)
  • pinch of sea salt
  • 1 lemon, juiced

DIRECTIONS:

  1. Massage the olive oil throughout the kale, softening the leaves up.
  2. Add corn to salad, then toss in the microgreens. Add salt, a squeeze of lemon and serve!


DETAILS

2

servings

5-10

min


Vegetarian Gluten-free Nut-free Paleo Vegan