Southwest Kale Salad With Cumin Ginger Sage Dressing

1. 1

   For the salad dressing:

2. 2

   In a small skillet, heat 2 tablespoons of grapeseed oil or olive oil over medium heat then saute the minced garlic, ginger, and sage. Cook 2 minutes then add the ground cumin. Saute until very fragrant, another 2 minutes, stirring constantly. Remove skillet from heat.

3. 3

   Add the garlic/ginger/sage mixture to a blender with the remaining dressing ingredients and blend until completely smooth. Refrigerate until cold before serving.

4. 4

   For the Southwest Kale Salad:

5. 5

   Fill a saucepan with water and gently place the eggs inside (ensuring they're covered with water). Cover the pot, bring water to a boil then immediately remove pot from heat. Allow eggs to sit in hot water for 10 to 12 minutes. Immediately transfer eggs to a cold/ice water bath so that shells are easy to peel. When cool enough to handle, peel off the shells and chop the hard-boiled eggs. Set eggs aside.

6. 6

   Bring a large pot of water to a boil and add the shucked ear of corn. Cook about 5 to 8 minutes until corn is puffy, sweet and delicious. Remove corn from the water and put it on a cutting board. Allow corn to cool enough to handle then carefully cut the kernels off the cob. Set corn aside.

7. 7

   Wash the kale well and pat it dry. Remove the leaves from the stems. You can save the stems for a smoothie or discard them. Chop the leaves well and add to a large mixing or salad bowl.

8. 8

   Add the remaining salad ingredients (including the corn and eggs) and toss together with salad dressing.

No additional tips available.