SPRING SUCCOTASH SALAD

1 cup fresh peas

1 cup fresh corn

1 bunch asparagus, chopped

1 bunch green onions, chopped

1 avocado

1 bunch parsley, chopped

2 limes

 

Heat a skillet to medium-high heat. Coat the bottom with nonstick spray. Add the peas, corn and asparagus and sauté 10-12 minutes, stirring occasionally. Transfer to a large mixing bowl and toss with the scallions, parsley, freshly squeezed lime juice, salt and pepper. Transfer to two bowls and serve with sliced avocado. Makes 2 servings [Per serving: 290 calories, 10g fat, 45g carbs, 11g fiber, 6g sugar, 9g protein].

 

SUMMER SAUTÉED VEGETABLES

2 leeks

1 zucchini, sliced

1 yellow onion, sliced

6 ears of corn, kernels removed

1 1/2 tablespoons coconut oil

 

Heat a skillet to medium high-heat. Add the coconut oil to melt, then swirl the pan to coat the bottom. Cut the leeks lengthwise down the center and wash thoroughly to remove any dirt. Slice the leeks and place in the skillet with the zucchini and onion. Sauté for 10-15 minutes, stirring frequently. When the leeks, zucchini and onions are lightly brown, add the corn and stir to combine. Sprinkle with salt and pepper then turn the heat to low and sauté for 4-5 more minutes. Serves 6. 

 

MEXICAN CORN SALAD

4 cups fresh corn

1 pound grape tomatoes, cut in half

1 teaspoon paprika

1/2 cup cotija cheese (can substitute crumbled goat or feta)

1 tablespoon lime juice

 

In a large mixing bowl combine corn, tomatoes, paprika and cheese. Toss with lime juice, salt and pepper.