Sweet-Corn & Peach Kale Salad
This Sweet-Corn & Peach Kale Salad is a vibrant, refreshing mix of sweet peaches, tender kale, and crunchy walnuts with a tangy feta finish.
Servings: 4 servings
Ingredients
- 4 cups kale chopped, curly or Lacinato, washed and stems removed
- 2 cups sweet corn cooked, fresh or frozen
- 2 ripe peaches diced
- 0.5 red onion thinly sliced
- 0.25 cup feta cheese crumbled
- 0.25 cup walnuts chopped
- 2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- Wash kale thoroughly and remove tough stems. Chop into bite-sized pieces. Massage kale with a pinch of salt for 2-3 minutes until tender and darkened.
- Cook sweet corn: boil or grill fresh corn until kernels are tender and slightly charred; or thaw and lightly sauté frozen corn. Let cool.
- Wash and dice peaches into small chunks. Thinly slice the red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large bowl, combine massaged kale, cooked corn, diced peaches, and sliced red onion. Drizzle dressing over and toss gently to coat.
- Sprinkle crumbled feta cheese and chopped walnuts on top. Serve immediately or chill for 30 minutes to meld flavors.
Equipment
- Large Bowl
- Small Bowl
- Knife
- Cutting Board
- Whisk
- Pan
Notes
- Massage the kale thoroughly to avoid bitterness and toughness.
- Add walnuts and feta cheese just before serving to maintain their texture.
- Use ripe but firm peaches for the best flavor and texture in the salad.
- Try swapping walnuts for pecans or almonds for a different crunch.
- Leftovers keep well refrigerated for up to 2 days; toss with a little olive oil and lemon juice before serving again.