Harvest Fresh Kale, Grilled Zucchini, Corn, Cabbage Salad

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Servings 4

Prep. Time 30 minutes

Cooking Time 30 minutes

    For Salad
    • 4 cups Harvest Fresh Chopped Kale
    • 2 yellow zucchini, quartered lengthwise
    • 2 green zucchini, quartered lengthwise
    • 4 ears of corn, shucked
    • 1/4 cup extra-virgin olive oil, plus more for brushing
    • salt & pepper
    • 2 cups shredded red cabbage
    • 1 cup sprouts
      For Vinaigrette
    • 1/3 cup salted roasted sunflower seeds
    • 1/2 shallot, chopped
    • 1 garlic clove, crushed
    • 2 tablespoons fresh lemon juice
    • 1/4 cup full-fat Greek yogurt
    • 3 tablespoons water
    • 1 1/2 tablespoons za’atar
    • 1/4 cup extra-virgin olive oil
    • Kosher salt
    Light a grill. Brush olive oil lightly on both sides of sliced zucchini and corn, season with salt and pepper. Grill the vegetables over moderate heat, turning occasionally, until lightly charred and just tender, about 10 minutes for the zucchini and 15 minutes for the corn. Cut the zucchini into 2-inch pieces and return to the bowl. Cut the corn kernels off of the cobs and add to the bowl; let cool to room temperature. Stir in the red cabbage, sprouts and kale. MEANWHILE, MAKE THE VINAIGRETTE In a blender, combine all of the ingredients except the olive oil and salt and blend until slightly chunky. With the blender on, drizzle in the olive oil until the dressing is smooth. Season with salt. Add half of the vinaigrette to the salad and toss to coat. Serve, passing the remaining dressing on the side.