Grilled Corn Kale Salad

4 cups kale massaged with 1 tablespoon olive oil
1 cup zucchini sliced
¾ cup yellow squash sliced
½ cup red onion sliced
1 avocado
2 ears of corn husked

for the dressing:
3 tablespoon olive oil
2 tablespoon distilled white vinegar
¼ cup lime juice
2 garlic cloves
1 tablespoon jalapeño diced with seeds removed
½ teaspoon onion flakes
1 teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon cumin
salt and pepper to taste

For the salad: place kale in a large bowl, massage it and set it aside

For the dressing: combine all ingredients in a blender and pulse until everything is combined. Do a taste test and adjust salt/pepper as needed.

Cook the corn (two ways): Stovetop: in a large skillet, heat both ears of corn until they turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad. Grill: place the corn directly onto a grill: heat grill on high and cook corn for approximately 10 minutes, until charred.

Heat a separate skillet with 1 tablespoon olive oil and place zucchini and squash in it, cooking until golden brown on either sides; put them on top of the kale.

While zucchini and squash are cooking, slice the onion and place on the kale salad.

Last, add avocado to the salad. Then, drizzle the salad with dressing and enjoy!

Notes
Serving size: If you're eating this salad as a meal, the serving size is 2; if you're eating it as a side, the serving size is 4.

from: thealmondeater.com