Mexican-inspired summer squash sauté

Ingredients

• Avocado

  raw

  1 fruit or 201g

• Lime juice

  1 tbsp or 15g

• Pepitas

  dried

  2 tbsp or 16g

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  4 clove or 12g

• Jalapeno peppers

  raw

  1 pepper or 14g

• Red bell pepper

  raw

  1 medium or 119g

• Summer squash

  raw

  1 cup, sliced or 113g

• Sweet corn

  yellow, raw

  ½ cup or 73g

• Cumin seed

  1 tsp, ground or 3g

• Salt

  table

  ½ tsp or 3g

• Cilantro

  raw, coriander leaves

  ¼ cup or 4g

Directions

1. Peel and seed the avocado and cut it into short slices about 1/4 inch thick. Toss them with the lime juice and cover tightly.
2. Toast the pepitas in a heavy-bottomed dry skillet over low heat until lightly browned and nutty tasting, about 5 minutes. Some will pop as they toast. Watch them carefully, and shake the pan a few times. Pour them out when done so they don’t burn.
3. Add the oil to a skillet or sauté pan over medium-high heat. Add the onion and sauté for about 2 minutes, until it appears translucent. Stir in the garlic and chile. To maintain the heat, add the bell pepper and squash gradually, stirring constantly. Continue to sauté for several minutes, until the vegetables are almost tender. Add the corn and cumin and sauté briefly, just until the vegetables are done. Add the salt.
4. Stir in the avocado/lime mixture and remove from the heat. Add the cilantro and more salt if needed. Serve immediately, garnished with the pepitas.