You might associate kales and chards with winter, but our Power greens add a whole new dimension to leafy green salads. Its baby chards, spinach and kale leaves are sweet and tender, just perfect for a bold summer salad bowl.
Here we've combined a medley of summer ingredients into a colorful, tasty salad with layers of texture and flavor: the crunch of fennel, the smooth creaminess of avocado and the sweet juiciness of fresh corn. Our tangy blue cheese vinaigrette is the perfect accompaniment, but it's fun to experiment with your own favorite dressings, too. Enjoy!
Prep time: 30 min | Total time: 30 min | 4 Servings
BLUE CHEESE VINIAGRETTE:
extra-virgin olive oil
White wine vinegar
blue cheese crumbles
agave syrup or honey
Freshly ground black pepper (to taste)
snipped chives (optional)
Earthbound Farm Organic Power or Kale
sweet corn kernels (from about 2 ears)
Earthbound Farm Organic Cherry Tomatoes (cut in half if large)
Earthbound Farm Organic Avocados (peeled, pitted and diced)
Earthbound Farm Organic Fennel (thinly sliced)
Earthbound Farm Organic Zucchini (thinly sliced)
fresh basil leaves (cut into fine ribbons or julienne)
To make the vinaigrette, place the oil, vinegar, cheese, agave, water, salt and pepper in a blender and process until smooth. Stir in snipped chives, if using. The dressing is best served at room temperature; it will keep in the refrigerator, covered, for up to 2 weeks, but bring it back to room temperature before using.
When you’re ready to serve, place all of the salad ingredients in a large bowl and toss to combine. Drizzle with about 1/3 cup of Blue Cheese Vinaigrette and toss again, adding more dressing as desired. Serve immediately.
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