Sometimes I just want a crunchy salad for dinner. I know, I’m SO exciting that way. I realize that kale is pretty much played out around here, but it’s still nutritious and I still love it. So, sue me. This salad comes together quickly and is best with a nice glass of white…or red, or whatever you prefer.

Salad

• 1 pkg. mixed kale
• 1/2C sugar snap peas
• 1/2C radishes, thinly sliced
• 1/2C carrots, thinly sliced
• 1 ear grilled corn, cut off cob
• 1/2 avocado, cubed
• 1/4C toasted almonds, chopped
• 1/2C chickpeas
• 1/8 – 1/4C finely grated Pecorino (optional)
• 1TB Extra Virgin Olive Oil

Dressing

Juice of one lemon, a couple quick drizzles of extra virgin olive oil (if needed) and a splash of white balsamic vinegar—all to taste.

I find it helps if I massage the olive oil into the kale leaves before adding the other ingredients, that way, you use less oil and all the leaves are evenly coated. If you find you need more olive oil, then add sparingly before tossing the salad. Oh, and I’ve been “grilling” an ear of corn directly on my gas stove burner. Brilliant, I tell you!