One thing you should know about me is that I hate leftovers. I get sick of eating the same food over and over again. I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight. Coming from me, that says alot.
It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me. How’s that for a description? And it is called succotash. That’s such a great word!
Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
It isn’t very often that I come across a recipe so good that I literally have to brag about it. This however, is one worth bragging about. The minute I put my fork down, I texted my mom to tell her. I just had to tell someone.
As you might have picked up on this blog, Chefanie Wambach and I both like to create healthy meals. I have to be in a bikini in a few weeks which means my meals these days are full of salads and low calorie options. But that gets old, which is why I am always on the search to pack in the most flavor with the least amount of calories. This recipe does the trick. It is like your favorite bar snack, cleaned up a bit. It is spicy and creamy and has all the flavors you expect from chicken wings minus all the calories and fat. The whole salad will only cost you 250 calories. Success!