Hotter weather has me in the mood for cooler foods. This salad cools you down and aids in reducing inflammation in the gut ( second brain) . Feed Your Happy!
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Corn, Zucchini, and Tomato Kale Salad with Creamy Cucumber Dressing

For the Salad:

• 2 cups organic corn (fresh, frozen, or if using canned, rinse and drain)
• 1 large zucchini, diced
• 2 cups kale, chopped
• 1 pint heirloom cherry tomatoes, halved
• fresh dill ( as garnish)

Instructions:

1. In a large bowl, add all the prepared vegetables. Season with a pinch or two of salt and gently toss.
2. Add the dressing and toss again until all the vegetables are evenly coated.

For the Creamy Cucumber Dressing:

• 1 cup English cucumber, chopped
• ¾ cup plain Greek yogurt or regular yogurt
• 1 tablespoon vegan mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red onion, minced
• ¾ teaspoon fresh or dried dill
• Salt and pepper to taste
• Extra creamy unsweetened plain oat milk (optional, for thinning the dressing, but keeping flavor and creaminess )

Instructions for Dressing:

1. Place all ingredients except the oat milk in a blender or small food processor.
2. Blend until smooth. If the dressing is too thick, add a teaspoon of the nondairy milk a little at a time and blend until you reach the desired consistency.

Enjoy this vibrant and healthy salad with a unique, homemade dressing!