Late Summer Kale Salad

This salad truly epitomizes the end of summer for me. The ingredients are simple: fresh kale. In-season peaches. Grilled summer corn. Crunchy radishes, which were given to me from my neighbor after a neighborhood barbecue. And the dressing? A creamy lemony Dijon dressing. ¬†You can’t get more summertime than this!




  • 1 bunch kale
  • 1 ear corn
  • 4 radishes
  • 1 peach
  • 1/2 red onion
  • 1/4 cup lemon juice
  • 2 tablespoons smooth almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup hot water
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped basil
  • Large pinch of salt


  1. To make the dressing, in a small bowl, add the hot water to the almond butter and whisk until smooth. Add the lemon juice, maple syrup, mustard, dill, basil and salt. Whisk everything thoroughly. Store covered in the refrigerator.
  2. Preheat a cast iron skillet or grill pan to medium heat. Grill the corn for 10 minutes, rotating to get grill marks on all sides. Remove from the pan, let cool, and cut the kernels off the husk into a large salad bowl.
  3. Remove the ribs from the kale and roughly chop the leaves. Put the kale into a the bowl with the corn and massage the leaves a bit with your fingers to soften them.
  4. Slice the radishes, peach, and onion. Add them to the salad.
  5. Give the salad a good toss, to evenly distribute the ingredients. Dress with the dressing and serve.
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!