Summer Kale Salad with Blueberry/Balsamic Vinaigrette

Ingredients for the salad:

  • 2 bunches kale
  • 2 ears sweet corn, shucked and kernels cut from cob
  • 1 cup fresh blueberries
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced almonds

Ingredients for the vinaigrette:

  • ½ cup fresh blueberries
  • ¼ cup balsamic vinegar
  • 1 Tablespoon honey
  • 2 teaspoon Dijon Mustard
  • 6 Tablespoons extra virgin olive oil


  1. For the Vinaigrette: add all ingredients except olive oil to a food processor or blender then pulse to roughly chop blueberries. Turn processor on then slowly stream in oil.
  2. Tear kale leaves from stems, cut or tear into bite sized pieces, wash, and spin or pat dry.
  3. In a large bowl top kale with corn, blueberries, tomatoes, and almonds.
  4. Plate one cup of salad mixture and top with 2 tbsp of vinaigrette.

Nutrition Information:
236 Calories
9.5g Healthy Fat
2g Saturated Fat
56 mg Sodium
31 g Carbs
5 g Protein