Zucchini, corn and tomato salad with mint

[Guest guest]

This is a fast fresh salad featuring the best of summer harvest. One

can also add diced tofu if needed for more protein if it is used as a

main dish.

 

1/4 cup Olive Oil

Juice and Zest one Lemon

1 Garlic Clove

1 tsp Sugar or Agave Nectar

1/4 cup chopped fresh Basil

2 Tsp chopped fresh mint

2 medium Zucchini (1 1/2 lbs)

2 ears sweet Corn, husked (1 cup thawed frozen whole corn?)

2 cups Grape or Cherry Tomatoes - halved

salt or salt sub and pepper to taste

 

In a large salad bowl, whisk together Olive Oil with Lemon juice and

Zest, Garlic, Sugar, Basil, Mint. Add Salt and pepper to taste, set

aside.

 

Slice Zucchini into 1/4 inch rounds, then slice into thin strips.

Remove Corn from the ears. Place Zucchini, corn and Tomatoes in the

salad bowl. Gently toss to mix the vegetables with dressing. Adjust

seasoning to taste. Chill for at least 30 minutes before serving.

 

Tom