Succotash salad with green peas and carrots

Ingredients:

• 1 tbsp. l. avocado oil
• 1/2 cup chopped zucchini (into 1/4-inch pieces)
• Half a medium sweet onion, cut into 0.5cm pieces.
• A pinch of sea salt
• 1.5 cups frozen green pea and carrot mixture
• 1 cup fresh or frozen corn kernels
• 0.5 cups frozen edamame beans
• 1 cup cherry tomatoes, quartered
• 1 tbsp freshly squeezed lemon sauce

Preparation:

1. Heat oil in a medium saucepan over medium heat. Add zucchini, onion, and salt and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes.
2. Reduce heat to medium-low, add peas and carrots, corn and edamame, and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Stir in the tomatoes and lemon juice. Season with pepper to taste.