Peas and Carrot Succotash Salad

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1 tablespoon avocado oil

1/2 cup chopped zucchini (1/4-inch pieces)

1/2 medium sweet onion, cut into 1/4-inch pieces

A pinch of sea salt

1 1/2 cups frozen peas and carrots 

1 cup fresh or frozen corn kernels

1/2 cup frozen edamame

1 cup cherry tomatoes, quartered

1 tablespoon freshly squeezed lemon juice

Freshly ground black pepper