ZUCCHINI AVOCADO SALAD

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Zucchini Avocado Salad image

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).

Provided by winkki

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • Combine all ingredients.
  • Cover and chill at least one hour.

Ahad Khandokar
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This salad is a great way to get your daily dose of vegetables.


Abel Cervantes
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I would definitely make this salad again.


Elikem Adzika
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This salad is a great make-ahead dish.


Theresa Harvey
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I love the crunch of the raw zucchini in this salad.


Janice Ross
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This salad is a great way to use up leftover zucchini.


Rodney Larkin
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I had a hard time finding ripe avocados.


Karuna Sunar
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I thought the lemon-tahini dressing was a bit too tart.


Ahmad Abdullahi
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This salad was a bit bland for my taste.


Tyler May
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I would definitely recommend this salad to anyone looking for a refreshing and healthy side dish.


Celeste Goodson
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The lemon-tahini dressing is the perfect finishing touch for this salad.


Calvin Lewis
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I love that this salad is both healthy and delicious.


Sk Badsha
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This salad is so easy to make, and it's a great way to use up summer zucchini.


Bala Hyelaidati
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I've made this salad several times now, and it's always a crowd-pleaser.


Sadam Shakaram
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This salad was a hit at my last potluck! Everyone loved the refreshing combination of zucchini, avocado, and lemon-tahini dressing.


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