Warm Veggie Tacos

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


  • 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

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.

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