Chopped kale, roasted corn, zippy vinaigrette, creamy avocado, crispy bacon, and a whole bunch of vitamins or something. This is what this kale salad is and it is delicious. Don’t let bad reputation of kale fool you. It’s much more than a decoration.

kale roasted corn salad (2)

 

4 Responses

  1. Debby Mar 24, 2013 - Reply

    Your Kale salad looks amazing but I was wondering what you would put in it instead of the avocado (since I really don’t like avocado). I’ve had kale salad with quinoa, which is really good, too.

    Thanks,
    Debby

    • Sam Apr 04, 2013 - Reply

      you don’t like avocado? wait, let me digest that for a second…ok, I’m back. well, there’s no real sub for the taste (which will make you happy) and you could certainly leave it out. but peas would work nicely in the salad…
      give it a shot and let me know.

  2. Jeff Oct 24, 2013 - Reply

    This recipe tasted positively wonderful!! I’ll be making it once again in the very near future. I used “real” Kale since I couldn’t find the bagged variety. I strongly suggest mincing the Kale (just like photograph) otherwise those chopped, curly leaves will ignite your gag-reflex as they slowly travel down your unsuspecting throat. Eww! I also added a small amount of lemon juice to the avocado to keep it from turning brown.

  3. Roger W Dec 10, 2013 - Reply

    This salad tastes fantastic! However, I used a full 12-ounces of Kale on my first try. I was overwhelmed by the amount of salad it produced. I took a look at your video again. It seems like the bag you opened is a 6-ounce bag. I could be wrong, but you might want to change the amount of Kale needed on the printed recipe. Today, I made another batch, and realized that just by using 6-ounces of the leafy vegetable, everything was perfect the second time around.

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