by Julie Smith
-3 cups corn kernels, cut from the cob (approx. 4 ears)
-1 cup rough-chopped celery
-1 cup chopped scallions
-1 bunch fresh cilantro, stems removed
-1/2 cup coconut water
-1/4 cup lemon juice
-2 Tbsp agave nectar
-2 Tbsp olive oil
-1 1/2 tsp sea salt
-1 Tbsp curry powder
-1/4 cup raw pine nuts (could use cashews instead)
In a large mixing bowl, combine all of the salad ingredients and toss to mix thoroughly.
In a high-speed blender, combine all of the dressing ingredients and blend until smooth. Pour over salad, toss well to mix dressing with corn and serve.