Chopped Kale and Roasted Corn Salad

chopped kale and roasted corn salad
chopped kale and roasted corn salad

Serves 4

Kale – the cardboard of the salad world. But marinating it in this dressing and using avocado help make it so delicious – not to mention healthy. It’s our new favorite.


  • SALAD:
  • 1 tablespoon olive oil
  • 1 – 15 ounce can whole kernel corn, drained well
  • 2 ripe avocados, diced small
  • 1 bag (12 ounces) chopped kale, chopped to make it even smaller
  • 12 ounces cooked chicken, diced small
  • 4 ounces olive oil
  • juice from 1 lemon
  • 1 clove garlic, minced
  • 2 tablespoons Dijon mustard
  • Good pinch salt & pepper


  1. Heat wok or non-stick pan until almost smoking, add oil & corn and cook until browned in spots – remove to a dish and let cool
  2. Make dressing by combining oil, lemon juice, garlic, Dijon and salt & pepper – mix
  3. Put Kale, corn, avocado, chicken and dressing in a large bowl and toss well – put in fridge about 30 minutes to let all the flavors come together (and to allow the ‘cardboardiness’ of the kale to subside)
  4. Serve