This is a sweet vegetable salad with corn, mango and kale. It can be served as a main meal, side dish or even as a dessert salad for the raw foodies. There is really not much work to the salad, but it takes a few hours for the cilantro to naturally infuse with the oil.
All ingredients can be served raw, however, if you cannot find non-GMO, or organic corn, then you can lightly grill or cook the corn as desired. I like to BBQ the corn while it is still in the husks and only takes a few minutes. Cooking the corn in my opinion helps to bring out a more favorable flavor; but the choice is yours as the salad will be good either way.
Makes about 3-4 cups
1 Corn Cob
3-4 Kale Leaves
1/2 cup chopped Cilantro leaves
2 tbsp. Olive Oil
3 tbsp. Nut Milk
1/4 tsp. Sea Salt
Pomegranate seeds of 1/2 pomegranate
Finely chop the cilantro and combine with the olive oil. Allow the two to sit at room temperature for several hours in order for the flavors to blend. Then add in the milk and sea salt. Set aside.
Prepare the corn as desired and cut the kernels from the cob. Peel and dice the mango and cut the kale into thin strips or as desired. Toss all ingredients in a salad bowl along with the dressing.
If you want you can also add in the seeds of one half pomegranate for extra color and sweetness as well as a healthy dose of antioxidants.