Seasonal Veggie Succotash Salad Burst

Ingredients

Estimated total cost: €9.94 · €1.66/serving

• 1 tablespoon finely diced shallot (soak in cold water for 10 minutes to mellow the flavor)Est. price €0.08–€0.15
• 3 tablespoons lemon juice, plus more to taste (use freshly squeezed lemon juice for the best flavor)Est. price €0.12–€0.25
• 1/2 cup plus 2 tablespoons extra-virgin olive oil (opt for a high-quality extra-virgin olive oil for optimal taste)Est. price €1.10–€2.20
• 3/4 cup diced red onion (rinse under cold water to reduce sharpness)Est. price €0.25–€0.45
• 2 teaspoons thyme leaves (lightly crush the thyme leaves before adding to release their aromatic oils)Est. price €0.40–€0.70
• 2 cups diced summer squash (choose young, tender summer squash for best texture)Est. price €1.20–€2.50
• 3 cups fresh corn (from about 4 ears) (cut the corn kernels off the cob carefully to avoid any tough bits)Est. price €1.80–€3.00
• 1/2 pint cherry tomatoes, cut in half (use ripe cherry tomatoes for a burst of sweetness)Est. price €1.00–€2.00
• 1 cup cooked fresh lima beans, well-drained (pat dry with a paper towel to prevent excess moisture)Est. price €1.50–€2.80
• 1/4 cup sliced basil, opal and green (tear the basil leaves instead of chopping for better flavor)Est. price €0.50–€0.90

Steps

1. 1

   In a bowl, combine the shallot, 3 tablespoons of lemon juice, and 1/2 teaspoon of salt. Allow the mixture to sit for 5 minutes to develop flavors. Gradually whisk in 5 tablespoons of olive oil until well combined. Taste the dressing to ensure it is balanced and seasoned properly before using.

2. 2

   Preheat a large sauté pan over high heat for 2 minutes. Pour in 3 tablespoons of olive oil followed by the red onion and thyme. Sauté for approximately 1 minute before introducing the squash into the pan. Sprinkle in 1 teaspoon of salt to season, then continue cooking for about 4 minutes until the squash reaches a tender texture with a hint of color. Transfer the cooked mixture onto a platter or baking sheet to cool down.

3. 3

   After wiping the pan with paper towels, place it back on the stove and preheat over high heat for 2 minutes. Next, add the remaining 2 tablespoons of olive oil along with the corn, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Stir frequently and cook briskly for approximately 2 minutes until the corn reaches a tender texture. Transfer the sautéed corn onto a platter or baking sheet to cool down before serving.

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• Cultural note

  Succotash is a traditional Native American dish, originally made with corn and beans. Over time, variations have been created with the addition of other vegetables like squash and tomatoes. The use of fresh herbs like thyme, basil, parsley, and chives adds a flavorful touch influenced by Mediterranean cuisine.

• Seasonal note

  This Seasonal Veggie Succotash Salad Burst is best made in the summer when fresh corn, summer squash, cherry tomatoes, and lima beans are in season. These ingredients are at their peak flavor and freshness during this time.

• Health note

  This salad is a nutritious choice, providing a good mix of vitamins A, C, and K. It is high in fiber, with 6g per serving, aiding in digestion and overall gut health. The dish is relatively low in calories but contains healthy fats from the olive oil.