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.