150 g boiled corn
5 tbsp lemon juice
5 tbsp olive oil (sunflower oil)
1 tbsp honey
Courgettes , carrots and cucumber cut into julienne, mixed with corn and chopped dill, then pour dressing of lemon juice, olive oil (or sunflower oil) and honey. Salad add salt to taste and leave for about an hour in the refrigerator to seasoned vegetables. It is very important courgettes are young and fragile as it is eaten raw. That amount of dressing is indicative, but it is important olive oil and lemon juice are in equal amounts.