CORN SALAD WITH BASIL PESTO AIOLI

SERVES 4 PORTIONS

FOR THE BASIL PESTO AIOLI
  • 2 cups (60 g) packed baby spinach
  • 1 cup (40 g) fresh basil leaves
  • 2 tbsp. (28 ml) lemon juice
  • 1 tbsp. (4 g) nutritional yeast
  • 1 clove of garlic, peeled
  • 1 tbsp. (15 ml) olive oil
  • 1 tbsp. (15 ml) water
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup (112 g) vegan mayonnaise (soy-free, if necessary)

    FOR THE SALAD
  • 5 cups (820 g) cooked sweet yellow corn kernels
  • 1 cup (30 g) packed ribbon-cut spinach
  • 1/3 cup (55 g) sliced red onion
  • Salt and freshly ground black pepper, to taste
  • NUTRITIONAL VALUES

    Calories: 289kcal
    Fat: 12.7g (0.9g S.Fat)
    Carbs: 44.1g
    Protein: 7.6g
    Sugar: 6.9g
    Sodium: 1095mg

    METHOD

    TO MAKE THE BASIL PESTO AIOLI In a food processor, combine the spinach, basil, lemon juice, nutritional yeast, garlic, olive oil, water, salt, and pepper to make a paste. As needed, scrape down the sides. In a food processor, combine the mayonnaise and pulse until evenly combined.

    TO MAKE THE SALAD In a medium mixing bowl, combine the corn, spinach, onion, and basil pesto aioli. Season to taste with salt and pepper and chill for 15 to 20 minutes before serving.
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