mexican zucchini salad

Wondering what to do with all those zucchini in your garden or that appear mysteriously on your doorstep or your desk at work? This tasty salad is low-carb and high in monounsaturated (heart-healthy) fat.

3-4 medium zucchini, halved lengthwise then thickly sliced
3 scallions, green and white parts, thinly sliced
1 medium California avocado, coarsely chopped
1 small can chopped green chilies
1 Tbs. cilantro, minced
Salt and pepper
4 Tbs. olive oil
juice of 1/2 a lemon (about 1/4 cup)
1 clove garlic, finely minced (or 1 tsp. powdered garlic)
1/2 tsp. hot pepper sauce such as Frank’s or Tabasco (use more or less to taste)

Cook the zucchini in boiling salted water until cooked but still firm and crisp, about 4 minutes. Drain and cool to room temperature. Combine the zucchini, scallions, avocado, chilies, and cilantro in a large bowl. Sprinkle with salt and pepper. Combine the oil, lemon juice, garlic, and hot sauce and pour over the vegetables. Toss gently to combine. Serve immediately or chill 1/2 hour. Serves 6.