Mexican Street Corn Kale Salad - with Salmon

Ingredients for Salad:

3 ears of corn, rubbed with olive oil and sprinkled with salt. Grilled, cooled, and then cut off the cobs. 
1 small red onion, diced
1 ripe avocado, diced
1/2 cup grated cotija cheese
1 bunch of kale, washed and cut into bite sized pieces
1/2 lime
Olive oil
Tortilla chips for garnish (strips sold in salad dressing section)

Dressing:

10 oz Greek yogurt (2 small cups)
Juice of 1 lime
1/4 cup cilantro, diced
4 garlic cloves, minced
Salt and pepper
1/4 tsp ancho chili powder

Salmon: 

2 salmon fillets, skin off

Salt, pepper, ancho, garlic powder

Season and let sit out for 30 minutes before grilling

Directions: 

1. Combine all the ingredients for the dressing and set aside. 

2. Massage the kale with juice from 1/2 a lime and a drizzle of olive oil.  Massage for 5 minutes to tenderize kale. Let sit while you prepare the other ingredients. 

3. Grill the salmon. Heat grill tray to medium high. Grill 5 min per side closing the grill in between. Cover with foil and let rest for 5 minutes.  Spritz lime before serving.

3. While the salmon is resting, combine the corn, red onion, avocado, cotija and toss in with the kale. 

4. Add some dressing to the salad and toss. Top with crispy tortilla strips. 

5. Serve the salad on the side with the salmon. 

Wine pairing: 

Minuty 
Prestige
Rose
2022
Cote de Provence, France