If you can tell from the blog lately, it is definitely salad season at my household. The best part about this concoction is it was made with random stuff in my fridge that I was hoping would all go together – spoiler alert… it did.
Peach Corn Kale Salad with Basil Honey Vinaigrette
Salad:
- 1 bunch of kale, leaves thinly sliced
- 3 peaches, sliced
- 3 ears of fresh corn, kernels cut from corn
- 1/4 cup cheese (I used Humboldt fog, but goat cheese, feta, etc. would all work well)
- few sprigs of basil, thinly sliced
- olive oil
Dressing:
- 1 Tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tsp whole grain mustard
- 1 tsp honey
- 5 basil leaves, minced
- Combine dressing ingredients in a mason jar, secure lid and shake until mixed thoroughly. Season with salt and pepper
- Toss kale with splash of olive oil and massage until kale breaks down (volume should reduce by half).
- Transfer to a large bowl and add peaches, corn and basil.
- Drizzle dressing over salad and toss.
- Top with cheese and dig in!
* the great part about this salad is it lasts a day (possibly two) – great for lunch leftovers the next day!
