Wednesday, October 2, 2013

Warm Kale and Roasted Corn Salad For The National Kale Day


Did you know that today is the Queen of Greens (a.k.a. kale) Day? 
I didn't... until I opened the Facebook and there it was - The National Kale Day! Even more, it's Inaugural Kale Day, and one more reason to celebrate. As a big kale lover I couldn't ignore it. 
I love kale in any form (except overcooked) and shape. I was chewing on my kale chips when I learned about the kale day. Every day is a kale day in this family. Some like it more (me), some eat it in salads without even noticing that it's a kale salad (my husband), and some don't care much about green leaves at all but eat it hidden in their foods (my kids). Kale salads, kale smoothies, kale micro greens, baby kale, kale soups, kale burger, and many other kale meals are made in my kitchen on a regular basis at any given season. When I started my blog I dedicated Tuesday to all things kale, and called it Kale Tuesdays. That's how much I love kale! I also love bitter melon (speaking of my taste!) but that's another story.  :)
This time of the year, when warm days are rare and sun is behind clouds most of the time in rainy Seattle, we like to make warm salads, and kale is one of the best greens for that as it keeps it's crunchiness and shape. Oh, and delicious too! 



Warm Kale and Roasted Corn Salad

Ingredients:


  • 1 cup corn 
  • 1 bunch kale (or two generous handfuls of baby kale)
  • 1 avocado
  • 1 lemon (juice and zest)
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Liquid Smoke
  • 1/2 teaspoon smoked paprika
  • salt to taste


If using kale leaves, tear it off a stem and into a bite size pieces. Wash, and dry it in a salad spinner or pat dry it with a towel.

Wash, cut, pit and mash an avocado. Mix it with a lemon juice.

Place the kale leaves in a large bowl,  and gently massage the avocado mash into the kale leaves. Set aside.

Mix corn with a smoked paprika, olive oil and liquid smoke, sprinkle with a pinch of salt and place it on a baking sheet. Turn your oven to a broil and place the baking sheet with corn on a top rack. Broil for 5 to 8 minutes (until corn has some chars on it). 

Immediately stir the broiled corn  in the kale-avocado mix, toss it well with red pepper flakes and lemon zest, and add salt to your taste. 

This salad is often our dinner, lunch, or snack. It's quick, easy and so good for you! 

Also, from now on The National Kale Day will be celebrated every year on first Wednesday in October. Yey to Kale!

Are you on a Team Kale? 
What is your favorite kale dish? 

See you,
Marina