Name: Summer Cornbread Salad
Yield: 4 Serves 4 to 6 as an entrée.
Ingredients: 3 c. of whole grain cornbread cubes (1-inch pieces)*; 3 large bunches fresh kale (approximately 16 to 18 cups); 3 small ripe avocados, peeled and chopped; 2 tsp. of Gourmet Garden Garlic; 2 tbsp. of lime juice; 0 1/4 to 1/2 tsp sea salt; 1.5 lbs. of ripe tomatoes (4 to 6 medium), chopped; 1 large Vidalia onion, trimmed, peeled, sliced crosswise very thinly and separated into rings; 1 recipe Buttermilk-Lime Dressing; 0 Salt and pepper, to taste; 0 Buttermilk-Lime Dressing:; 0.75 c. of whole or low-fat buttermilk; 5 tbsp. of freshly squeezed lime juice; 2 tbsp. of olive oil; 1 tbsp. of apple cider vinegar, optional; 1 tbsp. of honey; 2 tbsp. of Gourmet Garden Basil; 2 tbsp. of Gourmet Garden Parsley; 0.25 c. of finely minced green onions; 0.5 tsp. of salt, plus more to taste

Step1
Preheat oven to 250 degrees. Scatter the cornbread cubes in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
Step2
Rinse and drain kale; 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.
Step3
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 and garlic should be completely incorporated and the kale leaves soft and smooth.) Set aside (you can hold the salad, covered and refrigerated) at this point for several hours until serving).
Step4
Whisk all the ingredients for Buttermilk-Lime Dressing together in a small bowl until combined.
Step5
In a large bowl, toss massaged kale, toasted cornbread, diced tomatoes and sliced onion until combined.
Step6
Drizzle with buttermilk dressing, season with salt and pepper and gently toss again. Serve immediately.
Step7
*Use leftover corn bread or use a whole grain mix to whip up a batch quickly, such as Bob's Red Mill Gluten-Free Whole Grain Cornbread Mix for a gluten-free variation.

Quantity	Ingredient	Add
Add whole grain cornbread cubes (1-inch pieces)*	3 c. whole grain cornbread cubes (1-inch pieces)*
Add large bunches fresh kale (approximately 16 to 18 cups)	3 large bunches fresh kale (approximately 16 to 18 cups)
Add small ripe avocados, peeled and chopped	3 small ripe avocados, peeled and chopped
Add Gourmet Garden Garlic	2 tsp. Gourmet Garden Garlic
Add lime juice	2 tbsp. lime juice
Add 1/4 to 1/2 tsp sea salt	1/4 to 1/2 tsp sea salt
Add ripe tomatoes (4 to 6 medium), chopped	1 ½ lbs. ripe tomatoes (4 to 6 medium), chopped
Add large Vidalia onion, trimmed, peeled, sliced crosswise very thinly and separated into rings	1 large Vidalia onion, trimmed, peeled, sliced crosswise very thinly and separated into rings
Add recipe Buttermilk-Lime Dressing	1 recipe Buttermilk-Lime Dressing
Add Salt and pepper, to taste	Salt and pepper, to taste
Add Buttermilk-Lime Dressing:	Buttermilk-Lime Dressing:
Add whole or low-fat buttermilk	¾ c. whole or low-fat buttermilk
Add freshly squeezed lime juice	5 tbsp. freshly squeezed lime juice
Add olive oil	2 tbsp. olive oil
Add apple cider vinegar, optional	1 tbsp. apple cider vinegar, optional
Add honey	1 tbsp. honey
Add Gourmet Garden Basil	2 tbsp. Gourmet Garden Basil
Add Gourmet Garden Parsley	2 tbsp. Gourmet Garden Parsley
Add finely minced green onions	¼ c. finely minced green onions
Add salt, plus more to taste	½ tsp. salt, plus more to taste

Hy-Vee Recipes and Ideas

Header and Navigation

Summer Cornbread Salad

Recipe

Primary Media

User Rating

Recipe Data

Servings:

Recipe Wellness Badges

Author

Save Options

Description

Recipe Tags

Servings and Ingredients

Ingredients

Directions

Recipe Source:

Footer