Plant-based eating is super popular right now, and unlike many food trends, this one actually offers a host of health benefits. From decreasing disease risk to improving memory, there are countless reasons to incorporate more colorful fruits and vegetables into your diet.
And the summer months are the perfect time of year to do so, with so much delicious produce in season. Eating seasonal fruits and vegetables means higher nutrient content, better flavor, and less impact on the environment.
Alissa Palladino, a registered dietitian at Good Measure Meals, is here to share one of her favorite summer recipes featuring the best of this season’s produce. It’s sure to be a hit at your next barbeque!
SUMMER CORN & EDAMAME SALAD
This flavorful and colorful recipe incorporates three powerhouse summer veggies: corn, soybeans (edamame), and bell peppers. Packed with fiber, protein, and healthy fat, this vegetarian recipe can stand alone as a balanced meal or be served as a side dish. You can also top it with shrimp or chicken for additional protein, or serve it over a leafy green salad for more fiber and volume.
Enjoy all year round by subbing in frozen produce.
- 3 cups soybeans (edamame), shelled and steamed
- 3 cups corn kernels
- 1 red bell pepper, chopped
- 3/4 cup green onions, chopped
- 1/2 cup red onions, chopped
- 1/4 cup fresh Italian parsley, chopped
- 2 Tbsp. fresh oregano or basil, chopped
- 1/3 cup fresh lemon juice
- 2 Tbsp. Dijon mustard
- 2 Tbsp. olive oil
- Salt & pepper to taste
Shell and steam edamame. Drain and rinse with cold water. Shuck corn. Chop onions and herbs. Combine main ingredients in large bowl, set aside. Whisk dressing ingredients together in a small bowl. Add dressing to main ingredients. Toss to coat.
NUTRITION (based on 4 servings): Calories: 386 | Fat: 18g | Sat Fat: 2g | Sodium: 126 mg | Carb: 44g | Fiber: 10g | Protein 21g
For more healthy recipes, nutrition tips, and inspiration be sure to check out the Good Measure Meals blog.