Gluten-Free, Vegan, Serves 8

• 4 ears of corn, shucked
• 1 bunch of kale, stems removed and chopped
• 1 large red bell pepper, diced
• 1 large avocado, diced
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 tablespoon agave nectar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

Preheat a grill or grill pan over medium-high heat. Grill the corn until charred on all sides, about 10 minutes. Set aside to cool. In a large mixing bowl, combine the chopped kale, diced red bell pepper, diced avocado, diced red onion, and chopped cilantro. Once the corn has cooled, cut the kernels off the cob and add them to the bowl. In a separate small mixing bowl, whisk together the lime juice, olive oil, agave nectar, minced garlic, salt, and black pepper to make the dressing. Pour the dressing over the salad and toss until everything is well coated. Serve immediately, garnished with additional cilantro, if desired.