Pesto Corn Salad
Servings
6 Servings
Ingredients
- 4 ears corn or 2 cups canned corn, drained
- ¼ cup finely chopped shallots
- 1 pint grape tomatoes halved
- 1 cup sugar snap peas chopped
- ½ cup Kale Almond Pesto
- ¼ cup lemon juice
- 1 tablespoon extra virgin olive oil
- 3 cups arugula or mixed greens optional
- Kosher salt
Instructions
- Slice corn off cob. Add to a large salad bowl along with chopped shallots, tomatoes and sugar snap peas.
- In a small bowl, mix pesto (pg. 60), lemon juice and olive oil until smooth. Toss dressing with corn salad mixture.
- Store covered in fridge for up to 2 days.
- Optional: place arugula or mixed greens on a platter and top with corn salad.