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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
- 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
- Place corn kernels, zucchini and red onion into a large bowl.
- 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.
- Toss the pesto with the vegetables and adjust seasoning
- Add the feta cheese and serve.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad