A salad for a hot day!!!

I'm pretty sure people were taking bets on how long it would take for Tiffany and I to get engaged. Everyone at the restaurant back in RI kept saying once you go to Nantucket your life will change so fast. Before you know it you'll be getting married, buying your first home and having babies. Obviously I believed all of those things could and probably would happen, and of course I wanted that, but I didn't realize how quickly I wanted them. It took exactly three weeks for me to put a ring on my ladies finger!!! To celebrate we're making a delicous and quick salad from a book by Matt Amsden called RAWvolution.

Summer Corn Salad

For the Salad:

3 cups fresh corn kernels, cut from the cob (approximately 4 ears)

1 cup chopped celery

1 cup chopped scallions

1 bunch fresh cilantro---NO stems

For the Dressing:

1/2 cup Thai cocont water

1/4 cup fresh lemon juice

2 tablespoons agave nectar

2 tablespoons olive oil

1 1/2 teaspoons sea salt

1 tablespoon curry poder

1/4 cup raw pine nuts

1. So obviously you take all of the ingredients for the salad and toss it in a bowl. 

2. In a high-speed blender, combine all of the dressing ingredints and blend until smooth. Pour over the salad, toss well to mix the dressing with the corn and POOF all done. Mangia!!!