mango crunch salad with spicy cilantro ranch
A big bowl of decorated kale to balance with all the ice cream we're eating this season.
Ingredients
- 6 cups kale, chopped
- 1/2 cup cilantro, chopped
- 2 ears yellow corn
- 1 cup fresh mango chunks
- 1 avocado, sliced
- 2-3 Persian cucumbers, sliced
- 1 jalapeno or serrano pepper
- 1/2 cup crumbled feta cheese
- 1/3 cup pepitas
spicy cilantro ranch
- 1/2 cup plain whole milk Greek yogurt
- 1/3 cup vegan or regular mayonnaise
- 1/2 cup buttermilk
- 1/4 cup fresh cilantro
- 2 tbsp fresh chives
- 1 jalapeno, deseeded
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp lime juice
Instructions
- Heat a grill or grill pan to medium high. Shuck the corn cobs and place onto the grill pan. Cook for 10-12 minutes, turning every 2-3 minutes, until each side has a good char. Let cool until able to handle, then use a serrated knife to strip the kernels onto a cutting board.
- In the bowl of a food processor, combine the yogurt, mayonnaise, buttermilk, cilantro, chives, jalapeno, dill, garlic powder, onion powder, lime juice, and a pinch of salt and pepper. Blitz until smooth. Taste and adjust seasonings as desired.
- Grab a bigass bowl. Massage the kale with 1/4 cup of the dressing until darkened and softened. Then, toss with the cilantro, corn, mango, avocado, cucumbers, feta, and pepitas. Divide into bowls and serve with the rest of the dressing on the side.
Notes
*To make ahead: This salad does extremely well as meal prep! Omit the avocado, however, until serving to prevent weird browning. Everything will keep well for up to 5 days.
*To make vegan: Omit the feta from the salad and use your favorite vegan Greek yogurt and buttermilk alternatives.