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Chopped Summer Salad

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Salad
Servings: 0

Ingredients

  • 1 head Kale, shredded
  • 1 cup Cherry Tomoatoes, halved
  • 2 Baby Cucumbers, sliced
  • 1/2 cup Red Onion, diced
  • 3 ears Corn on the Cob, cooked and shucked
  • 1 bunch Asparagus, roasted and cut into 1-inch pieces
  • 4 oz Feta Cheese, crumbled
  • 1/3 cup Pine Nuts
  • 1/4 cup Olive Oil
  • 3 tbsp Champagne Vinegar
  • Juice of 1 Lemon
  • Salt & Pepper

Instructions

  • Either roast or grill the corn. I wrapped mine in foil and baked in the oven for about 25 minutes. Let cool and chop off kernels.
  • Place asparagus on a roasting pan and drizzle with olive oil and a little salt and pepper. Roast at 350°F about 10 minutes until tender yet still crunchy. Once cooled, slice into 1 inch pieces.
  • In a bowl, layer the kale, tomatoes, corn, red onion, asparagus, cucumber, pine nuts and feta.
  • Whisk together olive oil, champagne vinegar and lemon juice. Add in salt and pepper.
  • Toss the salad and drizzle with dressing. Mix all together well.