With its zesty citrus and cooling mint dressing, this summer vegetable salad will leave you feeling refreshed.
To assemble this salad, start by cutting corn kernels from the cob. Blanch the corn in boiling salted water until tender, refresh in ice water and drain. Then follow the exact same procedure with zucchini flowers, asparagus, and peas. Once your veggies have been blanched and refreshed, arrange them on a platter.
To make the dressing, combine mint, green onion, garlic, lemon rind and two teaspoons of sea salt in a mortar and use a pestle to pound the mixture into a coarse paste. Then transfer the mixture to a small bowl and add olive oil, lemon juice and vinegar, before seasoning to taste with sea salt and freshly ground black pepper. Drizzle this divine dressing over your veggies and serve.