A Recipe for Summer’s Bounty–Part 2

Post by Paula Jahn, Co-owner and Registered Dietitian at Nourish Northwest

This recipe is a combination of everything good about summer. Last summer, I wrote a recipe post on how to use up all that extra zucchini and summer squash. This time, I decided to focus on a few other quintessential summer vegetables. The main ingredients in this summery salad can be found at the farmers’ market now through the end of summer.

This salad meets the criteria for our Substantial Salads cooking class–It is full of protein, vegetables, seasonal ingredients, and is sturdy enough to make in bulk and eat on all week!

The dressing is just a splash of fresh lemon juice and salt to brighten up the flavors.  As always, add another squeeze of lemon juice and a pinch of salt if it gets dull after a few days.

Summer Succotash Salad

Serves 6

Ingredients:

2 tablespoons olive oil

1 large sweet onion, chopped (about 1 cup)

1 1/2 cups frozen edamame, thawed

Kernels from 6 ears of corn (about 5 cups)

1 pint cherry or grape tomatoes, halved

1 tablespoon freshly squeezed lemon juice

1/4 cup feta cheese, crumbled 
(optional)

1/4 cup basil, sliced in chiffonade

Sea salt and freshly ground black pepper, to taste

 

Preparation:

Heat the olive oil in a medium sauté pan over medium heat. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the edamame and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.

Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice. Top with the feta, if using, basil, and black pepper.