I’d like to introduce you to the perfect summer salad.
Really, it’s perfect.
I made this salad 1 year ago for a potluck and my friends are STILL asking me about it.
Great for potlucks, as a side dish to your BBQ, or on top of tacos, this dish also makes great leftovers (perfect for adding eggs to in the morning!)
Originally this recipe (adapted from the Healthy Happy Vegan Cookbook author) is dressed with the sweet miso dressing which compliments the crunchy salad perfectly. (If you’ve never had miso, it’s a paste made from fermented soybeans. And if you’re thinking “ewwww”, it’s a traditional Japanese seasoning with a tangy, salty taste and tons of flavor. It’s also quite nutritious!)
However, since not everyone has miso hanging around their fridge, the second way to serve this salad is with the garlicky lemon dressing. Also, a delicious compliment to the sweet corn and vegetables.
Nutritionist’s tip: Bring a salad to the party. Summers are full of parties, BBQ’s and lot’s of social engagements. This means lot’s of eating! If you bring a salad or vegetable as your contribution to the party, you’ll always have a tasty and healthy option to fill your plate.
Recipe modified from: Healthy Happy Life
2 ears of summer corn, shucked and kernels removed from cob
4-6 cups kale, washed and finely chopped (remove thick stems)
1 small red bell pepper, diced
1/4 cup shredded carrots
1 small white or sweet onion, chopped
1/4 cup chopped red cabbage
Sweet Miso Dressing
2 Tbs white or yellow miso paste
1 Tbs maple syrup
2 Tbs Soy sauce or Braggs liquid aminos or Tamari
4 Tbs olive oil
4 Tbs rice vinegar
Garlicky Lemon Dressing
4 Tbs olive oil
2 Tbs apple cider vinegar
Juice of 1 lemon
2 cloves garlic, minced
1. Prep veggies
2. Mix in a large bowl
3. Whisk all dressing ingredients
4 Stir dressing into salad and let sit in refrigerator for 1-2 hours before serving.
If you prefer cooked corn to raw, then boil corn before shucking. However, most sweet corn is delicious as is!