Zucchini Avocado Salad

winkki's Note:

From "Sundays at Moosewood," their brunch cookbook. Light, refreshing, and vegan, it's a nice change of pace that quite nearly qualifies as 'raw' food. Cook time is minimum chill time. Add other spices as you wish (I like to combine the oil, lemon juice, and garlic with some rosemary about half an hour before tossing with the veggies).

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 cups zucchini , cubed and lightly steamed
• 1 haas avocado , peeled,pitted,and cubed
• ¼ cup oil (I use canola or canola/olive mix)
• 2 tablespoons fresh lemon juice
• 1 clove garlic , minced or pressed
• salt

Directions:

1. Combine all ingredients.
2. Cover and chill at least one hour.

Reviews

[Aunt Cookie]

I love this simple, refreshing salad! I've made it several times (and I rarely make a recipe twice). I use olive oil when I make this, but the type of oil used is less important than using fresh ingredients (i.e., don't use bottled lemon juice or jarred garlic). Thanks for posting!