At least one hour in advance, make the pickled red onions (can be made several hours in advance). Slice onion very thinly, vertically. Cut slices in half and place in a strainer. Pour boiling water over onions and let sit to drain.

Combine remaining pickled red onion ingredients in a medium-size bowl and stir well. Add onions and allow to sit at room temperature for one hour or longer in the refrigerator, stirring occasionally. When ready to use, drain well, then spread out on a paper towel to remove moisture before adding to salad.

For the toasted almonds, preheat oven to 350˚F. Line a sheet pan with parchment paper. Place almonds in a medium-size bowl.

Bake for 10 minutes then stir well and bake another 8-10 minutes until golden brown.

Return baked nuts to the bowl and drizzle with the olive oil. Stir well to coat the nuts with oil then sprinkle lightly with more salt. Taste one nut and add more salt, to taste. Return nuts to the sheet pan and spread out to cool.

10. Combine corn, kale and as many of the pickled red onions as desired. Toss to distribute ingredients. Drizzle lightly with the Chili Lime Dressing and toss again to coat. Sprinkle with the toasted almonds. Serve remaining dressing on the side.