Raw Corn And Zucchini Salad with Thai Basil Pesto

April 28, 2015
3 Ratings
  • Serves 6
Author Notes

A cool refreshing salad with a touch of sweetness and crunch. If you cannot find Thai basil you may use a traditional pesto and highlight with some minced mint leaves. —A Healthy Hunger

What You'll Need
  • 2 cups fresh corn kernals
  • 1 1/2 cups diced zucchini
  • 1/2 cup red onion, diced
  • 2 cups thai basil leaves*
  • 1/4 cup olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 4 ounces feta cheese
  1. Place corn kernels, zucchini and red onion into a large bowl.
  2. In a food processor, or blender, add the basil, oil, garlic and salt and puree until smooth. The pesto recipe may be tripled or quadrupled and kept for 1 week in the fridge.
  3. Toss the pesto with the vegetables and adjust seasoning
  4. Add the feta cheese and serve.

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