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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.