Recipe courtesy of Keri Glassman

Peas and Carrot Succotash Salad

Name: Peas and Carrot Succotash Salad
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 20 min

Prep: 5 min
Inactive: 5 min
Cook: 10 min

Yield: 4 servings

Nutrition Info

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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.