Kale & Peach-Corn Salsa Salad
Updated: Sep 9
For those of you who refuse to eat kale, I have 2 recipes that will change your mind! And if you still refuse, it's ok...try this with romaine or any green of your choice ;). It'll still be delicious! This is the first recipe... While we were on vacation, a woodchuck got into our garden. I noticed him hauling it across our yard towards the garden as we were heading out the door. I knew that it wouldn't be good when we got back, but I was hopeful. But no...he got into the garden and mowed down pretty much ALL of our greens, including cucumbers and cabbage (oh the tummy ache he must have had!). Thankfully he left the tomatoes alone. Needless to say, we headed out to the Farmers Market and grabbed a beautiful bunch of kale for dinner. We also grabbed some peaches which I made peach salsa with (I'll find and post this recipe. It's from the Food In Jars book and is to DIE for...I can it so we can have it all winter long with fish tacos!). I had a few peaches left, so I made a nice little salsa to top our salad, yum!
I want this in my school lunches Mama! – Olive
Remember, it's ok to adapt and make this YOUR recipe! That's the best way to create healthy food that will keep you coming back. Want to add some spice to this? Add a chili pepper or red pepper flakes!
Also, if there are leftovers and you aren't a breakfast person - this is a great way to start out the day. Packed with veggies, fruit and protein, you'll be feeling good first thing!
Kale & Peach-Corn Salsa Salad
Ingredients (serves 4)
1 head of kale (or any other green of your choice)
1 14oz can of chickpeas, drained and rinsed
1 ear of corn, shucked and kernels cut off the cob
2 ripe peaches (skin on), chopped
1 small wedge of red onion, diced
1 large garlic clove, diced
Sea salt and pepper to taste
Remove the kale leaves from the stalk and tear into bite size pieces into a large bowl.
Drain the beans, rinse them and drain again. Add them to the kale If you're feeling adventurous, coat them in EVOO, add them to a pan and roast on 400 until they are crispy, about 20 mins. Then add them to the salad (highly recommend!).
Grab a small skillet and coat it with EVOO and a good amount of pepper. Heat should be med-high.
Cut the corn off of the cob (raw, not boiled) and add it to the skillet with the diced garlic. Let it sit so that it gets charred a bit! Give it a stir every once in a while until it's smelling delicious and is charred a bit - about 8-10 mins.
Meanwhile, dice your onion, chop your peaches and add them to a small bowl with some EVOO.
Add the corn to the peach mix. This can sit for several hours if you're prepping in advance. If not, add it to the kale salad and toss! Eat up!
Did you give this a try? Head over to the Contact Me section on my website and let me know how it was (or comment below!). I'd love to know your variation and if you enjoyed this! Want more recipes and tips to having a healthier lifestyle? Join my weekly E-Newsletter HERE!