Grilled Kale Salad - alive magazine
If you want to step up your salad game, look no further than the grill. The result is a salad that’s Instagram-ready and packed with new flavour nuances.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grill
- Skewer
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Measuring spoon
- Measuring cup
Ingredients
- 1 bunch Tuscan kale
- 1 1/2 Tbsp (22 mL) grapeseed or camelina oil
- 2 cups (500 mL) cherry tomatoes
- 2 cobs of corn, husks removed
- 4 green onions, ends trimmed
- 1 avocado, halved, pit removed
- 3 Tbsp (45 mL) sliced almonds
- 1 Tbsp (15 mL) red wine vinegar
- Pinch of salt, to taste
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