Raw corn and zucchini salad with thai basil pesto

Enjoy the burst of flavors in a raw corn and zucchini salad with aromatic Thai basil pesto. A refreshing and satisfying dish perfect for any occasion.

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
• 110g feta cheese

Instructions:

1. Combine corn kernels, zucchini, and red onion in a spacious bowl.
2. In a food processor or blender, blend basil, oil, garlic, and salt until you get a smooth mixture. You can make a larger quantity of pesto and refrigerate it for up to a week.
3. Mix the vegetables with the pesto sauce and season to taste.
4. Top with feta cheese and serve.

Summary:

• Calories: 1106 kcal
• Fat: 83 g
• Protein: 30 g
• Carbs: 74 g
• Potassium: 1609 mg
• Magnesium: 202 mg