About the Recipe
Ingredients
Salad
2 ears of corn
1 zucchini cut into thick slices
olive oil
1 tsp cajun spice
watermelon radish sliced on cone 4, or 15 red radishes
1 small red bell pepper
1 ripe avocado
15 cherry or plum tomatoes
1/2 a long cucumber
2 celery sticks sliced into moons, cone 4 or 5
1/2 cup sugar snap peas
1/3 cup almonds
a handful of chopped cilantro
Dressing
3 Tbsp Extra Virgin Olive Oil
2-3 Tbsp lime juice
1 Tbsp hot sauce
1 tsp maple syrup
1 clove garlic minced, cone 1
salt and pepper to taste
Preparation
Heat up pan on low heat. Bush the corn with a small amount of oil and place on the preheated pan. Grill, turning every two minutes until cooked and lightly charred all over. Once cool, shave the kernels off with a sharpe knife.
Brush zucchini with a small amount of oil on both sides, season with salt, lightly sprinkle with cajun spice and place on the hot pan. Allow them to cook undisturbed until until you get nice char marks and flip cook until you get char marks on both sides.
Take zucchini off the pan allow it to cool and chop into smaller pieces
Prepare the remaining vegetables by cutting the radishes and cucumber, cone 4, slice tomatoes into quarters, peppers on cone 2, dice avocado celery and sugar snap peas.
Heat frying pan on low heat with 1 tsp olive oil, then almonds and toss from time to time until slightly charred. once cool, chop on cone 2
Combine all ingredients and mix with dressing.
Add all dressing ingredients in a jar and shake. salt and pepper to taste.