Name: Summer Vegetable Salad
Total time: 15 min
Yield: 6
Ingredients: 1 cup shelled edamame; 1 lb fresh zucchini squash; 3 cloves garlic; 3 medium tomatoes; 1 small jalapeño pepper (optional); 3 tablespoons fresh cilantro; 3 ears fresh corn; 1 lime, for juice; 2 tablespoons olive oil; 1 teaspoon agave nectar (or honey); 1/2 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper

Recipes

Summer Vegetable Salad

6 servings

15 minutes total

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Ingredients

1 cup shelled edamame
1 lb fresh zucchini squash
3 cloves garlic
3 medium tomatoes
1 small jalapeño pepper (optional)
3 tablespoons fresh cilantro
3 ears fresh corn
1 lime, for juice
2 tablespoons olive oil
1 teaspoon agave nectar (or honey)
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon pepper

Steps

Thaw edamame. Halve zucchini lengthwise, then slice thinly into half moons. Chop garlic, tomatoes, jalapeño (if using), and cilantro. Remove corn kernels from cobs. Juice lime (1 tablespoon).
Place oil, agave, cumin, garlic, juice, salt, and pepper in large salad bowl; whisk until blended. Add zucchini, garlic, tomatoes, jalapeños, cilantro, and edamame; toss to coat. Serve.

Amount per ⅙ recipe serving: Calories 160, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 75mg, Total Carb 21g, Fiber 5g, Total Sugar 9g, (Incl. 1g Added Sugars), Protein 7g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 10%