¼ cup grapeseed oil
1 ½ lemons (squeezed)
1 tsp himalayan salt
½ tsp coarsely ground black pepper
4 ears fresh corn
½ cup finely diced red onion
½ cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
½ cup red or orange sweet pepper, diced to same size as onions
½ cup cherry or pear tomatoes, halved or quartered
3 tbsps parsley, finely torn
1 tbsp basil leaves or buds, pulled apart
1 tbsp fresh jalapeno, very finely diced*
1 cup small arugula leaves
For dressing, in a glass bowl whisk together grapeseed oi, lemon 1 tsp himalayan salt, and black pepper. Let dressing stand while preparing salad.
For salad, cut corn kernels from cobs.
In a large bowl toss corn and remaining ingredients except arugula leaves.
Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.)
Makes 8 servings
*Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.