fresh corn salad

fresh corn salad



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.


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