Kale Salad with Sweet Corn Dressing and Cucumbers

(Not pictured, the pickled red onion slices. They were a last minute addition to the recipe, and they really balance all the flavors.)

The secret to super crunchy cucumbers—besides being freshly harvested from the farm—is salting them in advance. The salt draws out excess moisture and helps preserve the cucumber’s crisp texture (the salt also strengthens the flavor).

Enjoy this super quick, nearly no-cook meal!

Time: 35 min
Serves 4

Pickled Red Onions

• ¾ cup distilled wine vinegar

• ¾ cup water

• 1 Tbsp sugar

• 1 tsp salt

• 1 large or 2 small red onions, sliced thinly

Dressing

• ¾ cup fresh sweet corn kernels

• ½ cup olive oil

• 1 Tbsp red wine vinegar

• ½ tsp salt

• ½ tsp honey

Salad

• 2-3 cucumbers, peeled, seeds scraped out, and cut into half moons

• ¼ tsp salt

• ¼ cup dill and fennel fronds, chopped

• 1 large bunch kale, stems removed, hand-torn, and massaged

• ¼ cup chives, minced

• ½ cup pumpkin seeds

• 2-3 pink and blue cornflowers

1. To make the pickled red onions, add the vinegar, water, sugar, and salt to a small pot and bring to a boil. Place the red onions in a glass jar or glass container, and carefully add the pickling liquid. Let it stand for 30 minutes before using and then transfer any extra to the refrigerator.

2. Place the cucumber slices in a colander and add a couple pinches of salt, about ¼ tsp. Mix them together and let the cucumbers drain over a bowl or the sink for 15 minutes. Stir in the dill and fennel fronds and set aside.

3. Meanwhile, prepare the dressing. Add the corn kernels, olive oil, red wine vinegar, salt, and honey in a blender. Purée until very smooth.

4. In a large mixing bowl, combine the kale and corn dressing until all the leaves are evenly coated. Tongs work really well for this task.

5. To serve, make a bed of the kale greens, then the cucumbers, chives, pumpkin seeds, ¼-½ cup pickled red onion slices, and petals from the cornflowers.