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Summer Vegetable Salad

Summer Vegetable Salad

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Cook Time 15 minutes
Servings: 6
Calories: 160
Ingredients Method Notes

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

Method
 

  1. 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).
  2. 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.

Notes

For some extra carbs add in plain pasta of your choice!