| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Instructions
- Cook 2 cups frozen shelled edamame as the label directs; set aside. Whisk 2 tablespoons each lemon juice and olive oil, 1 teaspoon grated lemon zest and 1/2 teaspoon each sugar and kosher salt in a large bowl. Add the edamame, 1 halved and thinly sliced zucchini, 1 grated carrot, 2 sliced scallions and 2 tablespoons chopped dill. Season with salt and pepper and toss.