Salad ingredients • 4 - 6 corn ears • 2 tablespoons neutral coconut oil — divided • freshly ground black pepper — to taste • 3 - 6 ripe, sweet peaches — cut in half • 1 package tempeh — cubed • 1 medium bunch kale — stems removed,
leaves cut into bite - sized pieces • 1/2 tablespoon olive oil • sea salt — to taste • 1 small head
Romaine lettuce —
torn into bite - size pieces • pine nut Parmesan - optional