Fresh and crisp is the best way to describe this grilled corn pepper chopped kale salad with chopped almonds and pecorino. It’s tossed in a lemon hummus vinaigrette.
One of the questions I get asked most is what I eat for dinner.
Cooking for a meal is different than cooking for the blog which involves recipe testing, writing and photography.
I love the work that goes into a post, I admit I do look forward to the moments when I get a break and can simply throw a bunch of things together without much thought.
The combinations might be unexpected or borderline weird, but it doesn’t matter as long as it tastes good.
I always start with something as a base, the main ingredient that will hold everything together.
My favorites are greens, grains and pasta.
And within those categories, I like to get specific.
Kale is my go-to salad choice. Flavor is not the top reason why.
Those sturdy kale leaves are tough and reliable because they last much longer in the fridge than more delicate lettuces. That means I have more flexibility on when I can use them.
Also, you can eat kale cooked or raw. I love sautéed kale with lemon juice and red pepper flakes in spaghetti.
At least a couple times a week I am eating a fill-in-the-blank kale salad.
The elements that I toss with the greens are a seasonal mashup of whatever I have at home.
That can include anything from sweet potatoes to fingerling potatoes to tomatoes to chickpeas.
Obviously, it really doesn’t matter.
This grilled corn pepper chopped kale salad is my late summer version.
When corn season is over for the year, I will miss fresh and crisp salads like this one.
But I’m trying not to think about that quite yet.
First, I fire up the grill for the corn and red peppers.
That gives me time to chop and prep everything else.
I grill the corn and tomatoes until they have charred a bit.
Then I wait for them to cool before slicing the kernels off the cobs and dicing the peppers.
To add a pungent crunch, I toss in scallions, shaved pecorino, chopped almonds and a teaspoon of everything bagel seasoning.
That everything mix is one of the most used jars in my spice drawer.
For the dressing in this grilled corn pepper chopped salad, I reach for the usual ingredients, olive oil, lemon juice and vinegar plus a dollop of hummus, which is an easy, healthy way to make a salad dressing a little creamier.
Even though I’m not ready to say goodbye to summer yet, I’m already thinking about new fall versions of my kale salads.
Fresh and crisp is the best way to describe this grilled corn pepper chopped kale salad with chopped almonds and pecorino. It’s tossed in a lemon hummus vinaigrette.
🪅🪅🪅🪅🪅great salad!
😍 soooo delicious 🤤 and healthy
★★★★★