Cuenco de ensalada Hot Girl Summer

Ingredientes

• 2 large English cucumbers, diced into 1/2-inch cubes
• 3 bell peppers (red, orange, and yellow)
• 1 cup sweet corn (fresh off the cob, or canned and drained)
• 1/2 cup sunflower seeds, toasted
• 1/2 small red onion, finely minced
• 1/2 cup fresh parsley or cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons rice vinegar or fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Preparación

1. 1

   Place the sunflower seeds in a dry skillet over medium heat for approximately 2 minutes, tossing frequently until fragrant and golden. Set aside to cool.

2. 2

   Dice the English cucumbers into uniform half-inch cubes to ensure a consistent texture and place them into a large mixing bowl.

3. 3

   Prepare the bell peppers by removing the ribs and seeds, then dice them to match the size of the cucumber pieces and add them to the bowl.

4. 4

   Add the corn kernels and the finely minced red onion to the vegetable base. Ensure the onion is minced very small to distribute the flavor evenly.

5. 5

   Toss in the cooled toasted sunflower seeds and the freshly chopped parsley or cilantro.

6. 6

   In a separate small jar or bowl, whisk together the extra virgin olive oil, rice vinegar (or lemon juice), lemon zest, salt, and black pepper until the mixture is fully emulsified.

7. 7

   Pour the vinaigrette over the vegetables and use large spoons to toss everything together until every ingredient is glistening and well-coated.

8. 8

   Place the bowl in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the vegetables to lightly macerate.