This delicious kale salad features crispy bacon and is dairy-free. The tahini dressing combines tahini, lemon juice, olive oil, and other ingredients to create a flavorful complement to the fresh kale, corn, and avocado. Perfect for a healthy meal!
1: Mix all dressing ingredients together. Set aside.
2: Cook bacon in the oven at 425°F, or on the stovetop. Remove from pan and set on paper towels to drain some of the grease. Once cooled, break into small pieces.
3: Meanwhile, cook your corn for a few minutes per side on the grill, grill pan, or by boiling. Remove and allow to cool enough to handle, then slice corn off from the ear.
4: In a large bowl, add your kale and dressing. Use clean hands to massage the dressing into the kale.
5: Next, mix in the red onion, corn, and bacon. Toss.
6: Top with avocado sliced and fresh cracked salt and pepper.
7: Serve and enjoy! Leftovers can be stored for up to 2 days in an airtight container.
