Summer Corn Salad with Basil Pesto Aioli

By GuidingVegan

Ingredients

• Basil Pesto Aioli
• 2 C. Baby Spinach
• 1 C. Fresh Basil
• 2 T. Lemon Juice
• 1 T. Nutritional Yeast
• 1 Garlic Clove, Peeled
• 1 T. Olive Oil
• 1 T. Water
• 1/2 tsp. Sea Salt
• 1/4 tsp. Black Pepper
• 1/2 C. Vegan Mayo
• Salad
• 5 C. Cooked Sweet Yellow or White Corn Kernels (I used mostly frozen corn and some steamed)
• 1 C. Spinach, Cut into ribbons
• 1/3 C. Red Onion, Sliced into Slivers
• Salt and Pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from veganyackattack.com

Preparation

Step 1

Basil Pesto Aioli

Place all ingredients except for the mayo into a food processor and puree until it becomes a paste. You may need to scrape down the sides to break everything down.

Next, add the mayo and pulse until incorporated evenly.

Salad

Toss the corn, red onion, spinach and basil pesto aioli together in a medium-sized bowl. Add salt and pepper to taste (if you’d like more).

Chill for 15-20 minutes before serving.