Ingredients
- 1 carrot, cut into small cubes
- 1 tablespoon olive oil
- 1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
- 1 small zucchini, quartered and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 stalk celery, diced
Reasons You'll Love It
Cooking Techniques
- Use fresh lime juice to brighten the dressing.
- Toast any nuts or seeds you add to enhance their crunch and aroma.
Step 1
Put the carrot in a microwave-safe bowl with about a cup of water. Microwave it on high for about a minute until it’s just tender but still a bit crisp, then drain off the water.
Step 2
Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the corn and cook it for 3 to 5 minutes until it’s nicely warmed through. Add the zucchini and let it cook for another couple of minutes until it’s tender but still has a little crunch. Once everything’s cooked, transfer the veggies to a large bowl and let them cool down.
Step 3
While that’s happening, whisk together the olive oil, honey, lemon juice, a splash of water, and a pinch of salt and pepper to make the dressing. When the veggies have cooled, mix in the carrot and celery. Give it all a good stir, then you can pop it in the fridge to chill or serve it right away at room temperature.
