Island Kale Salad

Kale is a staple at our house.  I just love how healthy it is and my daughter loves to eat it!  We make our parmesan kale chips every few weeks because they are such a great snack.  I had been trying to find another way to enjoy fresh kale and I created the most delicious salad!  If you are lucky enough to live near a Veggie Grill restaurant, it is inspired by their All Hail Kale salad.  (side note: if you can, go eat there!  The food is fantastic!!)

The salad consists of fresh kale tossed with quinoa and a ginger papaya dressing.  Then it is topped with a fresh corn salsa and crunchy walnuts.  What's not to love?  It is crisp, clean, and delicious!  Corn season is coming to a close, so go pick up some fresh sweet corn and make this salad today!

Ingredients (serves 6 as a side)

For the Salad

2 bunches of kale, washed, removed from stem, torn into 1 inch pieces

1/2 C uncooked quinoa, cooked and cooled

Fresh Corn Salsa (recipe below)

Island Dressing (recipe below)

chopped walnuts

For the Dressing

1 Tbsp fresh ginger, grated
1/2 C fresh papaya, chopped
1/3 C lime juice
1/8 C rice vinegar
1/4 tsp sea salt
3/4 C canola oil
1/4 C agave nectar

For the Fresh Corn Salsa
2 ears sweet corn, kernels removed
2 tomatoes, diced
1/2 red onion, diced
2 Tbsp cilantro, finely chopped
1/4 tsp sea salt
1/8 tsp pepper
1 Tbsp lime juice

Directions

1. Put all the dressing ingredients (except canola oil) into a blender and pulse until smooth.  With the machine running, slowly add the oil and blend until emulsified.
2. Place the kale, quinoa, and dressing into a large container or sealed bag and shake to evenly coat.    Refrigerate 6-8 hours.
3. Make the fresh corn salsa by combining all the ingredients into a bowl and mix well.
4. To assemble the salad: plate the dressed kale and top with 1/2 C of the corn salsa.  Add the chopped walnuts as desired.  

Inspired by Veggie Grill's All Hail Kale