► Makes 4 Servings | |
FOR THE BASIL PESTO AIOLI:
2 cups (60 g) packed baby spinach 1 cup (40 g) fresh basil leaves 2 tablespoons (28 ml) lemon juice 1 tablespoon (4 g) nutritional yeast 1 clove of garlic, peeled 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) water 1/2 teaspoon sea salt 1/4 teaspoon 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 |
To make the basil pesto aioli:
Place the spinach, basil, lemon juice, nutritional yeast, garlic, olive oil, water, salt, and pepper in a food processor and purée until it becomes a paste. Scrape down the sides, as necessary. Add the mayo to the processor and pulse until evenly combined.
To make the salad: Toss the corn, spinach, onion, and basil pesto aioli together in a medium bowl. Season with salt and pepper to taste and chill for 15 to 20 minutes before serving. |