SUMMERTIME REBOOT SALAD

Here is a fabulous salad to bring to a summer cookout. It is so delicious that people won't even realize it is super healthy. With added hemp seeds, the salad gets a protein and omega-3 boost. Use a variety of vegetables to suit your taste though I recommend leaving kale as your base.

The recipe is by Kathy Patalsky at “Healthy Happy Life” blog: Summertime Reboot Salad: Kale + Sweet Corn. I left out the olive oil and modified based on ingredients I had on hand.

Dr. Joel Fuhrman says “Eating one huge salad a day can literally change your life and make a huge difference in your overall health.” You can read what else he has to say about salads here: Perfect Salads, made perfectly simple

SUMMERTIME REBOOT SALAD

Ingredients

2 ears of summer corn (I used 3 which had previously been grilled)

4-6 cups kale, thick stems removed, finely chopped

1 small red bell pepper, diced (I didn’t have so used 1/2 green pepper and 1 yellow banana pepper)

1/4 cup shredded carrots (I used a whole carrot, shredded)

1 small white or sweet onion, chopped

1/4 cup chopped red cabbage (I didn’t have so substituted 1/2 yellow squash, diced)

1/3 cup raw organic hemp seeds

I also added a handful of reduced sugar dried cranberries

Sweet Miso Tahini Dressing ingredients:

2 Tablespoons white miso paste

1 1/2 Tablespoon tahini

1 1/2 Tablespoon pure maple syrup

1 Tablespoon extra virgin olive oil (I left this out. If you prefer you can substitute water or aquafaba)

1 1/2 Tablespoon reduced sodium tamari or soy sauce

1-2 Tablespoon seasoned rice vinegar but apple cider vinegar, lemon juice or unseasoned rice vinegar can also be used (I used unseasoned rice vinegar)

pinch of fine black pepper

1/4 teaspoon coriander

pinch of cayenne

Instructions

1. Cook the corn per your preferred cooking method i.e. grilled, oven roasted, boiled.

2. In a large salad tossing bowl, whisk together all the “Sweet Miso Tahini Dressing” ingredients until smooth and creamy. Set aside.

3. Prepare your veggies. If kale leaves too tough can lightly massage. When corn cobs cooled, carefully slice the kernels off the cob.

4. Add all prepped veggies to the large salad bowl with the dressing in it.

5. Toss the veggies with the dressing very well. Toss for a few minutes until the veggies have absorbed much dressing and the kale has wilted down a bit. (If you’d like to add more or different veggies, go for it.)

6. Add in the hemp seeds and toss.

7. Do a taste test and make adjustments if desired. (It was a bit too salty for me so I added some lemon juice but you can add more vinegar instead.) You can also add more veggies if the dressing as is is too strong for you. Just add in another handful of chopped kale or other veggies and toss. (I only added 3/4th of the dressing.)

8. Serve right away or allow to marinate and chill in the fridge for up to 8 hours. If storing in the fridge over 8 hours you may want to add dressing later and just set prepped veggies in the fridge covered.