corn from 2 cobs (see corn note below)
1 Armenian striped cucumber, quartered and sliced cucumber (pictured above)
⅓ candy yellow onion, diced
2-3 green onions, sliced thinly from white almost to end of green
½ c basil, roughly chopped
½ meyer lemon, sliced as thin as possible (optional but recommended)
½ c mint, parsley and/or cilantro (optional)
Big Sur Pino Blanco Sea salt, to taste
Freshly ground black pepper, to taste
¼ c extra virgin olive oil
1 tsp champagne or white wine vinegar
juice from ½ lemon
2 medium cloves garlic, pressed or minced
1. In a large bowl, combine the corn, cucumber, yellow onion, green onion, & herbs (don’t skimp on the herbs!).
2. In a separate bowl or cup, combine the olive oil, vinegar, lemon & garlic. 3. Whisk until blended (maybe a little extra for garlic), then pour it over the salad. Toss to combine.
4. Add sliced lemons on top. Salt & pepper to taste
Corn Note: You can make this salad with grilled or raw corn. I think it’s super yummy both ways but prefer grilled – especially with this delightful corn!
Notes: Adding in half a tomato or a whole avocado (both diced) would be delicious! Also, this will keep in an airtight container in the frig for 3-4 days.