Recipe
Snack
Cornbread Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- 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.
- Whisk all the ingredients for Buttermilk-Lime Dressing together in a small bowl until combined.
- In a large bowl, toss massaged kale, toasted cornbread, diced tomatoes and sliced onion until combined.
- 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