2cupscilantrono need to take all the stems off because it will go into the blender
1tbspmaple syrup
1shallotssmall one or use red onion
¼cuplemon juice
¼tspground cumin
¼tspground cayenne
½tspcurry
1tbspgarlic
1pinchblack pepper
1pinchsea salt
Salad
1bagcornuse organic and I normally use the frozen bags but you can go with one fresh corn on the cob
1sweet potatomedium size, grated of finely diced
1zucchinimedium to large, cut into rounds
1cupcherry tomatoescut in half
2tbsplemon juice
1cup mint leavesfinely minced
1cupcilantrofinely minced, keep some for garnish
Instructions
Add all the dressing ingredients to a high-speed blender and mix until smooth.
Use a mandoline to cut the sweet potato into small strips (watch your fingers!).
Add all the salad ingredients into a large bowl (remove the kernels from the cob if you decided to go with corn on the cob vs. the frozen corn). Toss well.
Add the dressing to the salad and toss well so everything is well coated.
Serve in a big bowl and add some of the cilantro as garnish.