Warm Veggie Tacos

Warm Veggie Tacos – serves 2
From the Revitalize & Nourish Cleanse with Shannon Garrett Wellness

Ingredients

  • 1 cup carrots, sliced into rounds
  • 1 cup sugar snap peas, halved
  • 5 asparagus spears cut into 2” pieces
  • 1 yellow squash, sliced into rounds and quartered
  • 1 avocado, diced
  • 2 large lettuce leaves (Romaine & collard green leaves work well)
  • 2 tablespoons olive oil
  • Juice from one Lime
  • Sea Salt

Directions
Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again. Heat a large pan over medium-high heat. Add olive oil and squash and sauté for 3 minutes until soft. Add in remaining vegetables and cook for another 5 minutes. Turn off heat and add juice from one lime and season with salt and pepper. Lay lettuce leaves flat and evenly divide vegetables. Top with diced avocado and serve.

Holistic Thyroid Care Newsletter

3_book_collage_opt_in_335px

Never miss a post! Join our community for articles, thyroid-friendly recipes, invites to exclusive events! I'll send you 3 Free Gifts: Nourishing Thyroid-Friendly Recipes, Hashimoto's Green Smoothie Challenge & the revised Hashimoto's: Finding Joy in the Journey eBook.

I hate spam and promise to keep your email address safe.