Kale, Mango + Roasted Corn Salad

Work has been CRAZY lately, and I’m so glad to be doing a little more to help alleviate some tasks from my husbands plate.  He’s actually the hardest working person I know + maintains such a positive spirit - it’s kind of annoying what a good example he sets for being a good human, but ultimately I’m so impressed.  And so I’m so glad to help him out in the smallest of ways, but it has meant life is just so dang busy.  Late-night dateline with a side of computer work kind of busy, and what it’s meant for our at-home meal routine is it has been hard to find time to even meal plan or make it to the grocery store.  My jam these past couple of weeks is find one new recipe to try out, and then repeat it a 2nd or 3rd time that week (as it seem most convenient).  The thought process is something like “that was great and I have a pretty good handle of how to make it + what that requires, so running it back sounds as good as anything.”  This past week, we ran back a super delicious Summer salad a few times - this Kale, Mango + Roasted Corn Salad.  This is the salad of Summer! It feels a little bit tropical, which I love, and is packed with so many fun + yummy things.  Sweet corn + mango + avocado + hazelnuts - it’s such a happy medley of fun flavors.  Tossed with crispy kale + a delightful creamy dressing, it’s heaven.  And an ideal healthy, satisfying meal at the end of a busy day.  A no cheese salad, which is rare for me, but there’s so much good stuff working together here I didn’t miss it at all.

 
 

A winning combo

So first thing to note - mango + sweet corn is a killer combo.  Like a bite of both in each forkful is such a yummy, sweet flavor combination.  Equal parts tangy + citrusy, yet sweet - it’s a fun combo and it lends well to the tropical vibe, which I really appreciate being fresh off of a Hawaiian vacation. The addition of the hazelnuts was a perfect fit for a little crunch, and using this nut has my husband and I both asking ourselves why we don’t add hazelnuts to more of our salads. 

Bullet points are this is a tropical = light + refreshing salad, and a total delight.

Herbs + Honey + Ginger

The biggest come-up for my at-home salad dressings these days has been ginger.  Fresh ginger + a little bit of honey to add a little kick and.a little sweetness - it’s so so good.  Never really thought to add it before, but it’s such a great flavor for some of the creamy, mayo based dressings we’ve been making - the one for this salad included.  The ginger just blends so well and adds a little bit of depth + something different to the dressing.  And something different feels fresh heading into Summer.  It’s so funny - I found it to be such a subtle addition but Jordan has picked the flavor right out every time I’ve added.

 
 

The herby + mayo based combo is always killer in my book, and this dressing particularly.  Basil + cilantro are the shining stars in this dressing, and I really enjoyed these herbs being at the forefront with all the other good stuff I had going on in this salad.  It’s so pleasant and gives me all the creamy richness I honestly enjoy in a salad dressing, but it’s so flavorful + fresh.  

Meals like this make it fun to repeat recipes during the week.  I get all the satisfaction of getting some kitchen time in at the end of a jam-packed work day (my version of a little “me” time), me and Jordan get to unwind with a fresh + yummy meal, and the time and effort to find a new fresh meal to make each day during the week is removed.  So it’s a happy medium for the time being and the busy Summer we’ve got ahead.

For the salad

  • 2 ears of corn, husked

  • 1/4 c. raw hazelnuts

  • 1 mango, cut into bite size cubes

  • 1 avocado, cut into bite size cubes

  • 1/4 a red onion, thinly sliced

  • 1 cucumber, thinly sliced

  • Fresh kale, chopped

  • Everything bagel seasoning

For the dressing

  • 1/4 c. mayo

  • 1 c cilantro

  • 1/2 c fresh basil (a little more if desired)

  • 1 jalapeno, seeded if you want to make it less hot

  • 1 tbsp fresh ginger

  • 1 tbsp of honey

  • Juice of 1 lime

  • 1/2 tsp chile-lime salt

Preheat the oven to 375.  Place the 2 ears of corn onto a large piece of foil, laying a tbsp of cold butter right on top.  Wrap the corn - creating a sealed envelope with the foil.  Place on a baking pan + bake for 35 minutes. Let rest at room temperature, still wrapped for 20 minutes.  Add the raw hazelnuts to a clean baking tray and bake in the oven for 6-8 minutes - watching carefully and removing them when they take on a rich, roasted color.  Let cool on the hot baking tray.  When the tray has cooled, transfer the hazelnuts to a cutting board and roughly chop.

As the hot stuff cools, make the dressing.  Add all of the ingredients to a food processor + puree until all items are finely chopped and you have a smooth, creamy dressing.

When assembling the salad, start by tossing the kale with the dressing - stirring to coat the lettuce.  Add lettuce to individual serving bowls as the base.  Sprinkle the mango, avocado, red onion, + cucumber over the top.  Sprinkle the hazelnuts + everything bagel seasoning over the top as the final touch, and dive in.

Lesley ZehnerComment