►  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.