Zucchini Corn Radish Salad

Instructions

1. Prepare the vegetables: Slice 1 medium zucchini, cut the kernels off 1 ear of corn, and thinly slice 50g of raw Daikon radish.
2. In a pan, melt 3 tsp of butter over medium heat.
3. Add the corn kernels to the pan and sauté for about 5 minutes, until slightly softened and golden.
4. Mix in 0.25 tsp of virgin coconut oil with the corn and cook for an additional 2 minutes.
5. In a large bowl, combine the sautéed corn, sliced zucchini, sliced radish, and 0.50 cup of chopped red onion.
6. Drizzle the salad with 1 Tbsp of cane vinegar, gently toss to combine all the ingredients.