Quick Salad

Outside of blending green smoothies these last few months, I’ve not spent much time in the kitchen. I started receiving weekly boxes of organic veggies from a local grocer this month, which has necessitated me to cook or at least assemble vegetables. Here’s one from this week:

2 small ears of corn
3 large leaves of kale
1 golden delicious apple
3 scallions
A little extra onion
4 sprigs of thyme leaves
1 small container of tuna
1 tsp coconut oil

While corn boils, mince kale, scallion, apple and onion. Place kale into a bowl, pour the boiling water from the corn over kale and cover the bowl. Cut the corn kernels from the cobs, place them and the minced ingredients into a bowl. Add thyme leaves, salt, pepper. Drain the kale, mix into bowl of ingredients with a tsp of coconut oil. Incorporate tuna. Serve or chill for later.

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