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Raw Summer Corn Salad

Fresh summer veggies are tossed together with pesto to make the perfect easy seasonal dinner.

Course Appetizer, Dinner, Lunch
Cuisine American, Italian
Keyword Healthy, Raw, Vegan
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 people
Calories 203 kcal
Author melanie

Ingredients

  • 2 zucchini squash
  • 2 ears of corn
  • 1 avocado large
  • 1 cup cherry tomatoes halved
  • 1/4 cup pine nuts
  • 2/3 cup pesto

Instructions

Toasting the Pine Nuts

  1. Preheat oven to 350 and place pine nuts on aluminum foil sheet.

  2. Place pine nuts in oven until golden brown, about 5-7 minutes. Set aside.

Assembling the Salad

  1. On a flat surface, push spiralizer firm against counter to make sure it's attached. On the thickest noodle setting, spiralize two zucchini and toss into bowl.

  2. Add raw corn kernels, halved tomatoes and cubed avocado into bowl.

  3. Add 2/3 of pesto, either prepared or this recipe for 5-veggie pesto sauce

  4. Toss ingredients together, top with toasted pine nuts and enjoy!