SUMMER SEASON KALE SALAD WITH LEMON BASIL VINAIGRETTE: roasted red pepper, zucchini, and corn, white beans and goat cheese, and a refreshing & easy basil dressing. The hot weather queen of kale salads!!
RECIPE (serves 2-4)
SALAD
2 bunches of kale leaves, stems removed (about 4-6 cups)
1 red bell pepper
2 small zucchini, chopped
1 1/2 cups frozen fire-roasted corn
1 cup white beans
Goat cheese, to top
LEMON BASIL DRESSING
1 1/2 cup basil leaves
1 small shallot, finely diced
2 garlic cloves, minced
2 tbsp olive oil
1 1/2 tbsp red wine vinegar
Juice of 1-2 lemons (start with 1, and add more if needed)
Preheat oven to 425 F. Add veggies to a baking sheet, drizzle with olive oil and a sprinkle of salt, and bake for 25-30 minutes until veggies are soft on the inside and just charred on the outside.
Roughly chop your kale and add to a big bowl. Add a small drizzle of olive oil and a pinch of salt, and massage with your hands to break down the fiber and get the kale nice and soft.
Prepare your dressing by adding ingredients to a high speed blender or food processor. Pulse/blend until smooth. Taste and adjust as needed (ie more lemon, or more olive oil). Season with salt, if needed.
When veggies are done, add to the bowl with the kale along with white beans and the goat cheese. Drizzle on the dressing (I used a little over half, save the rest for later, or if you want, use it all!)