Southwest Kale Salad with Cumin Ginger Sage Dressing

For the salad dressing:
In a small skillet, heat 2 tablespoons of grapeseed oil or olive oil over medium heat then saute the minced garlic, ginger, and sage. Cook 2 minutes then add the ground cumin. Saute until very fragrant, another 2 minutes, stirring constantly. Remove skillet from heat.

Add the garlic/ginger/sage mixture to a blender with the remaining dressing ingredients and blend until completely smooth. Refrigerate until cold before serving.

For the Southwest Kale Salad:
Fill a saucepan with water and gently place the eggs inside (ensuring they’re covered with water). Cover the pot, bring water to a boil then immediately remove pot from heat. Allow eggs to sit in hot water for 10 to 12 minutes. Immediately transfer eggs to a cold/ice water bath so that shells are easy to peel. When cool enough to handle, peel off the shells and chop the hard-boiled eggs. Set eggs aside.

Bring a large pot of water to a boil and add the shucked ear of corn. Cook about 5 to 8 minutes until corn is puffy, sweet and delicious. Remove corn from the water and put it on a cutting board. Allow corn to cool enough to handle then carefully cut the kernels off the cob. Set corn aside.

Wash the kale well and pat it dry. Remove the leaves from the stems. You can save the stems for a smoothie or discard them. Chop the leaves well and add to a large mixing or salad bowl.

Add the remaining salad ingredients (including the corn and eggs) and toss together with salad dressing.