Today we conclude our profile of Stephanie Morgan, the proprietor of the Seabirds gourmet vegan food truck, with a recipe she wants to share.
Otherwise, read on.
Chopped Summer Salad
2 cucumbers, seeded and cut in cubes
3 ears of sweat corn, kernels removed
10 cherry tomatoes, cut in half (you can use red or yellow tomatoes, or both for more color)
20 red grapes, cut in half
2 avocados, cut in cubes
5-10 mint leaves
5-10 basil leaves
juice of one lemon (or lime)
1 Tablespoon agave nectar
pinch of kosher salt (optional)
pinch of black pepper (optional)
In a large bowl combine cucumbers, corn kernels, tomatoes, grapes, avocado, mint and basil. Squeeze in the lemon or lime juice. Add salt, pepper, and agave. Toss and let chill.