Protein Powered Kale and Sweet Corn Salad


This protein packed refreshing summer salad is packed with crunchy vegetables pleasing to both the eye and the palate. A perfect addition to any bbq. I used black kale (aka dinosaur kale) as it is less bitter than regular green kale.

Protein Powered Kale and Sweet Corn Salad Recipe

By kimmy Published: November 15, 2013

  • Yield: 10 Servings
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 20 mins

Calories: 111 | Fat: 4.9g | Protein: 5.4g | Carbs: 13.7g | Fibre: 3.7g | WW Points: 3



  1. Boil water in a large pot. When water is boiling, drop corn and cook for 3-5 minutes, until the color darkens a bit. (You can cook shorter or simply serve corn raw if you'd like.) Pull corn from pot and set aside to cook a bit.
  2. In a large salad tossing bowl, add all the dressing ingredients (including spices) and with a spoon start whipping until smooth and creamy. Set aside.
  3. Prep your veggies. Wash/dry kale and remove tough stems. Chop finely. Also finely chop the flat leaf parsley. Chop onion and bell pepper. Chop cabbage and carrots (if adding). Add all prepped veggies to large salad bowl with the dressing in it.
  4. Toss the veggies with the dressing very well. Toss for a few minutes until the veggies have absorbed much dressing and the kale has wilted down a bit. (If you'd like to add more or different veggies, go for it.)
  5. Grab your corn and carefully slice off the kernels and add directly to the salad bowl. I usually use a bread knife and hold the corn cob carefully with a paper towel so it doesn't slip. Add both cobs - about 1 1/2 cups of kernels.
  6. Toss the warm corn with the salad. This will further wilt and marinate the veggies.
  7. Add in the hemp seeds and toss.
  8. Do a taste test. You can alter the flavor if desired. Add more rice vinegar for a wetter, tangier flavor, more oil for a richer texture or more miso, tamari or table salt for more salt. You can also add more veggies if the dressing as is is too strong for you. Just add in another handful of chopped kale or other veggies and toss.
  9. Serve right away (slightly warm) or allow to marinate and chill in the fridge for up to 8 hours. If storing in the fridge over 8 hours you may want to add dressing later and just set prepped veggies in the fridge covered.
By |2013-11-15T00:02:16+00:00November 15th, 2013|Recipes, Salads, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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