Ingredients
Scale
- 1 bunch green kale, leaves cut off the stem and chopped
- 2 ears of corn, shucked & silk removed
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, chopped
- 1–2 avocados, sliced or diced
- Crushed tortilla chips, for garnish
- ½ – 1 lime, juiced (for massaging the kale)
- Olive oil, for massaging the kale
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped (leaves & stems are fine)
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
Instructions
- Wash and chop the kale, then massage it with olive oil and lime juice until tender.
- Cook the corn by boiling or grilling, then cut off the kernels once cooled.
- In a mixing bowl, combine massaged kale, corn kernels, cotija cheese, red onion, and diced avocado.
- Prepare the dressing by whisking together Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve on a platter topped with crushed tortilla chips for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg