Cucumber Corn Salad

cucumber corn salad

Preparation

1. In a small frying pan, toast 1/2 cup of pine nuts over medium-low heat, stirring frequently to ensure they don't burn. Toast for roughly 3-5 minutes, or until golden brown.

2. In a large bowl, combine the lettuce, grilled corn, diced cucumber, toasted pine nuts, freshly grated parmesan, basil, and chives.

3. In a small bowl, make the dressing by combining the mayo, olive oil, lime juice, garlic, salt, and pepper. Add the desired amount of dressing to the large bowl and mix until evenly coated.

4. Enjoy served with a side of grilled bavette steak or on its own! 

Ingredients

• 1 head romaine lettuce 

• 2 ears of grilled corn

• 1 cucumber, diced 

• 1/2 cup toasted pine nuts 

• 1/2 cup freshly grated parmesan 

• 1/4 cup basil, chopped 

• 2 tbsp chives, chopped 

• 1/4 cup of mayo 

• 2 tbsp extra-virgin olive oil 

• 1/2 a lime, juiced 

• 2 cloves of garlic

• Salt & pepper to taste