Cook 2 cups frozen shelled edamame as the label directs; set aside. Whisk 2 tablespoons each lemon juice and olive oil, 1 teaspoon grated lemon zest and 1/2 teaspoon each sugar and kosher salt in a large bowl. Add the edamame, 1 halved and thinly sliced zucchini, 1 grated carrot, 2 sliced scallions and 2 tablespoons chopped dill. Season with salt and pepper and toss.
Photograph by Ryan Dausch
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