photography by everett bouwer
words by carolina santos-neves and russell markus
This salad is so easy, and just so refreshing. To me, it screams out, “WARM WEATHER!”. Yes, in all caps.
Funny enough, the day we developed it must have been the hottest day in NYC. The morning started out at Prospect Park Green Market where the temperature drastically approached 101 degrees. By the time we made it to the backyard where we were cooking, the degrees continued to climb.
I’d almost say that was the inspiration. Basically, “What would one want to eat on the hottest day of summer” (it wasn’t a slice from Sal’s).
The sugar snap peas provide this beautiful green as do the radishes. And the mint, well, I love mint in everything. And all this beautiful produce combined with the earthiness of the CBD oil just work really well together. It’s like it balances it all out.
Summer Corn Salad
with CBD Olive Oil and Fresh Mint
Prep Time: 15 Minutes
Total Time: 30 Minutes
The combo of raw and roasted corn is nice because it presents corn in two different ways playing with both texture and flavor.
Ingredients For Dressing:
3 cobs of corn, raw, kernels cut off
3 grilled cobs of corn, kernels cut off
½ bunch of mint leaves stems removed and leaves kept whole
Pinch of salt
2 cups sugar snap peas cut into ¼ - inch pieces
3 radishes, finely sliced with a mandolin or a very skilled hand
1 tablespoon CBD olive oil (add regular CBD if you need to relax a little ;)
1) In a mixing bowl, using your hands to combine all the prepped produce. Grab a little pinch and taste for flavor.
2) Serve in your favorite serving platter. Goes beautifully with grilled fish or other grilled protein or by itself on the hottest day of summer