In the Kitchen: Succotash Salad
Let’s face it. There are only so many ways you can dress up a bed of lettuce. Even the healthiest eaters get tired of traditional salads. To mix it up, toss out the lettuce and tackle this easy-to-make succotash salad that uses traditional salad ingredients, but elevates them to a whole new level. For a full meal, pair this with your favorite protein (grilled chicken or salmon would work best).
(Makes six servings)
- 1 tablespoon olive oil
- 1-1/2 cups fresh (or frozen and thawed) edamame
- Kernels from 6 ears of sweet corn (about 5 cups)
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup feta cheese, crumbled
- 1/4 cup basil, sliced in chiffonade
- 1/2 bunch scallions, sliced green and white parts
- Flaky sea salt and freshly ground black pepper, to taste
- Heat olive oil in a saucepan over medium heat.
- Add edamame and corn and stir over for about 1 minute, until tender but still crisp.
- Transfer cooked ingredients to a large bowl and toss with the tomatoes and lemon juice.
- Serve immediately with the feta, basil and black pepper sprinkled on top, or let the mixture cool, then top with the feta, basil, scallions and black pepper.
Nourish Northwest is a nutrition and fitness studio in SE Portland owned and operated by two Registered Dietitians. Nourish Northwest offers individual nutrition counseling, group workshops, a variety of fitness classes, and weekly cooking classes. Their inviting space and small group setting provide the benefits of small group personal training and hands-on nutrition education.