Ingredients
For the Salad:
1 bunch green kale, chopped and stems removed
2 ears of corn (grilled or boiled), kernels removed
1/2 cup cotija cheese, crumbled
1/4 cup red onion, chopped
1–2 avocados, diced
Juice of 1/2–1 lime
Olive oil (for massaging kale)
Crushed tortilla chips (for garnish)
For the Cilantro Lime Dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice
1/4 cup chopped cilantro (leaves & stems)
2 garlic cloves
1/4 tsp salt
1/4 tsp chipotle powder
Instructions
Make the Dressing: Blend all dressing ingredients in a food processor until smooth. Chill until ready to use.
Cook the Corn: Grill for 10–12 minutes or boil for 1–2 minutes, then cool and cut off kernels.
Massage the Kale: In a large bowl, add kale, lime juice, and a drizzle of olive oil. Massage for about 5 minutes until softened.
Build the Salad: Add corn, cotija cheese, onion, and avocado to the kale. Drizzle with dressing and toss to coat.
Top It Off: Garnish with crushed tortilla chips and serve immediately.
- Prep Time: 15 minutes
Nutrition
- Calories: 310 per serving
- Fat: 20g per serving
- Carbohydrates: 22g per serving
- Fiber: 6g per serving
- Protein: 10g per serving