One of the biggest culinary 'rules' to follow is to cook with what is in season. This is also a great rule of nutrition as produce that is in season is also highest in nutrients. For this reason, this salad is a perfect late summer meal because of the use of fresh peaches and corn.
+ 1 bunch Italian Kale, shredded
+ 1 large Heirloom Tomato, diced
+ 2 Jalapeno, sliced thinly
+ 2 Fresh peaches, chopped
+ 4 ears fresh corn, kernels removed
+ 1/2 red onion, sliced thinly
+ 1/4 c water
+ 1/2 c sunflower seeds, raw/unsalted
+ 2 tbsp Red wine vin
+ 1 tbsp Olive oil
+ 1 tbsp Honey
For the dressing, puree the sunflower seeds to form a nut butter. Add the water, honey, oil and vinegar to smooth the puree out. Season with salt and pepper. Set aside.
For the salad, in a skillet heated to medium, add the corn. Saute until lightly charred. Add the jalapeno and cook for ~2 minutes, flipping/stirring constantly. Let cool. When cooled, add to the remaining salad ingredients. Toss with dressing and Enjoy!
Pair with BBQ tempeh, or any protein for a complete meal.