Cucumber Corn Summer Salad

Print the recipe here.

INGREDIENTS:

• 1 fresh organic cob of corn, kernels cut from the cob

• 1 medium organic cucumber - I like to use the Armenian type. Sliced in half, seeded and cut into thin half-moons

• 1 Tablespoon organic coconut oil

• 1 cup organic cilantro chopped

• 2 teaspoon fennel seeds, lightly dry toasted

• the juice of one lime

• A pinch of salt to taste

DIRECTIONS:

1. Heat the coconut oil in a large sauté pan over medium heat. Add the corn and begin to lightly sauté, about 3 minutes.

2. Next add the cucumber and lightly cook another 2 minutes. Remove the sautéed corn and coconut from the heat and transfer to a bowl to cool. Add a pinch of salt to allow the flavors to pop.

3. Once warm add the juice of 1 lime, you may need a bit more if the lime is on the dry side.

4. Finish by sprinkling the toasted fennel seeds on top. Eat mindfully and enjoy.