Summer Salad

Summer Salad
2 ears of corn
1 zucchini, cut into thick slices
olive oil
approx. 1 tsp cajun spice
15 radishes
½ long cucumber
15 cherry or plum tomatoes
1 small red pepper
1 ripe avocado
2 celery sticks
3½ oz sugar snap peas
1/3 cup almonds
a handful of coriander, chopped
DRESSING
3 tbsp extra virgin olive oil
2-3 tbsp lime juice, adjust to taste
1 tbsp cholua OR a few drops of smoky hot sauce adjust to taste
1 tsp  maple syrup or sweet balsamic
1 garlic clove, finely grated
salt and pepper, to taste
METHOD

SALAD
Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife.
Brush zucchini with a small amount of oil on both sides, season with salt, lightly sprinkle with cajun spice and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces.
Prepare the remaining vegetables by cutting radishes, cucumber slices, tomatoes into quarters, pepper and avocado into large dice, celery and sugar snap peas \
Heat up a small frying pan on a low heat. Add 1 teaspoon of olive oil and, seconds later, the almonds. Toss to coat the almonds in oil. Toast them, tossing from time to time, on a low heat until charred slightly, sprinkle with salt and set aside to cool. Once cool, chop roughly.
Combine all of the salad ingredients together in a large bowl, drizzle with the dressing and decorate with fresh coriander and chopped almonds.
DRESSING
Combine all the dressing ingredients in a small bowl or a jar with a lid. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt and pepper to taste.