Recipe Of the Month

Cajun Kale Salad
This unusual salad is sets off the dark green of the kale with the vibrant colors of the peppers and corn. The spices add a flavorful dimension of taste.



Serves 4 to 6



4 ears sweet corn, shucked


6 cups kale, chopped


1 large red pepper, diced


1 small red onion, diced


1 clove garlic, minced


2 tbs freshly squeezed lemon juice


2 tbs extra virgin olive oil (optional)


1 tsp Cajun Spice Mix or to taste


sea salt to taste



Cajun Spice Mix:


2 tsp paprika


1/2 tsp cayenne


1/2 tsp freshly ground black pepper


1/4 tsp allspice


1/2 tsp thyme



1. Strip kale off stalks and chop leaves into bite-sized pieces. Bring 2 cups of water to boil and add kale. Cook for about 4 minutes until just tender and still bright green. Remove from water to a large plate to cool.


2. Combine spices for Cajun Spice Mix in a small bowl.


3. Toss together corn, peppers, onion, garlic and Cajun Spices to taste. Fold into cooled kale.


4. Just before serving, whisk together lemon juice and oil and toss with vegetables. Season to taste with salt.



Note: Be sure to sprinkle the lemon and oil not more than 10 minutes before serving or it will turn a drab green color.



Other uses for extra Cajun Spice Mix:


  • rub on fish or meat before grilling

  • sprinkle on roasted potatoes

  • toss with shrimp, garlic and oil and saute

  • mix with butter for corn



Love to hear if you make the recipe what you thought... or any additions you tried....

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