Cornbread Salad (1)


Cornbread Salad

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Servings and Ingredients

3 c. cornbread cubes (1-inch pieces)
3 large bunches fresh kale
3 small ripe avocados, peeled and chopped or mashed
2 large cloves garlic, minced
2 tbsp. lime juice
1/4 to 1/2 tsp sea salt
1 ½ lbs. ripe tomatoes (4 to 6 medium), chopped
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing, recipe follows
Salt and pepper, to taste
Buttermilk-Lime Dressing:
¾ c. whole or low-fat buttermilk
5 tbsp. freshly squeezed lime
2 tbsp. olive oil
1 tbsp. apple cider vinegar, optional
1 tbsp. honey
¼ c. finely minced fresh basil
¼ c. finely minced fresh flat-leaf parsley
¼ c. finely minced green onions
½ tsp. salt, plus more to taste


  1. Preheat oven to 250 degrees. Scatter the cornbread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
  2. Rinse kale and separate leaves from tough stems by pulling leaves away from stem. Discard stems and tear leaves into 2- to 3-inch pieces. Place in a large bowl.
  3. To the large bowl, add avocado, garlic, lime and salt. “Massage” the kale-avocado mixture with your fingertips for 2 to 3 minutes or until mixture shrinks to half the original volume. (The avocado should be completely incorporated and the kale leaves soft and smooth.) Set aside.
  4. Whisk all the ingredients for Buttermilk-Lime Dressing together in a small bowl until combined.
  5. In a large bowl, toss massaged kale, toasted cornbread, diced tomatoes and sliced onion until combined.
  6. Drizzle with buttermilk dressing, season with salt and pepper and gently toss again. Serve immediately.

Recipe Source:

Kym Wroble, RD, LD, Iowa City (IA) #1, Waterfront Hy-Vee Dietitian