Zucchini Avocado Salad

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).

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  cups zucchini, cubed and lightly steamed
• 1  haas avocado, peeled,pitted,and cubed
• 1⁄4 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.