Corn ‘n’ kale

Delicious with fresh corn in the summer and equally delicious with cooked frozen New Zealand corn in the winter.

Corn ‘n’ kale

Ingredients

Serves 4

2 cups torn kale leaves
2 corn cobs, cooked and each sliced into 6 mini cobs
12 cherry tomatoes
¼ cup lemon dressing

Method

Place kale leaves in a serving bowl.
Add corn cobs and tomatoes.
Pour over the lemon dressing and serve.

Nutrition Information Panel

Per 100g 100g
Energy 277kj
Protein 3.6g
Total fat 1g
- saturated fat 0.26g
Carbohydrates 8.8g
- sugars 4g
Fibre 3.7g
Sodium 24.7mg

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