This recipe makes two medium summer kale corn and tomato salads. This is a great side to barbecue meat, roasted chicken, or steamed fish.
5 Kale leaves, ripped from the stalks
1 small cob of fresh corn
1 small Roma tomato
Splash of balsamic vinegar
1/4 juice of lemon
Salt and pepper to taste
Wash produce well. Care and massage kale leaves into bite-size pieces. Add diced tomato. Cut corn using a sharp large knife: start at top and work your way down. Add dressing and serve!
Be sure to try this salad! It’s healthy, delicious and colorful.