Peas and Carrot Succotash Salad
Serves:
4
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Cook Time:
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Dress these veggies in heart-healthy avocado oil and just a squeeze of lemon juice. This simple dressing will turn frozen peas, corn and edamame into the perfect colorful side dish.
Dovetailing Tip: Reserve 1 1/2 cup frozen peas to be used day 5 in Barley with Bacon, Peas and Dill.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | avocado oil |
| 1/2 cup | chopped zucchini (1/4-inch pieces) |
| 1/2 | medium sweet onion, cut into 1/4-inch pieces |
| pinch | a of sea salt |
| 1 1/2 cup | frozen peas and carrot |
| 1 1/2 cup | frozen peas and carrot |
| 1 cup | fresh or frozen corn kernels |
| 1/2 cup | frozen edamame |
| 1 cup | cherry tomato, quartered |
| 1 tablespoon | freshly squeezed lemon juice |
| freshly ground black pepper |
Directions:
In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.
Source: foodnetwork.com
