Recipe courtesy of Keri Glassman
Recipe courtesy of Keri Glassman
Watch how to make this recipe.
Peas and Carrot Succotash Salad
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 129 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Sodium
- 144 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 7 grams
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 129 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Sodium
- 144 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 7 grams
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
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
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.
