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).
Provided by winkki
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Cover and chill at least one hour.
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Ahad Khandokar
[email protected]This salad is a great way to get your daily dose of vegetables.
Abel Cervantes
[email protected]I would definitely make this salad again.
Elikem Adzika
[email protected]This salad is a great make-ahead dish.
Theresa Harvey
[email protected]I love the crunch of the raw zucchini in this salad.
Janice Ross
[email protected]This salad is a great way to use up leftover zucchini.
Rodney Larkin
[email protected]I had a hard time finding ripe avocados.
Karuna Sunar
[email protected]I thought the lemon-tahini dressing was a bit too tart.
Ahmad Abdullahi
[email protected]This salad was a bit bland for my taste.
Tyler May
[email protected]I would definitely recommend this salad to anyone looking for a refreshing and healthy side dish.
Celeste Goodson
[email protected]The lemon-tahini dressing is the perfect finishing touch for this salad.
Calvin Lewis
[email protected]I love that this salad is both healthy and delicious.
Sk Badsha
[email protected]This salad is so easy to make, and it's a great way to use up summer zucchini.
Bala Hyelaidati
[email protected]I've made this salad several times now, and it's always a crowd-pleaser.
Sadam Shakaram
[email protected]This salad was a hit at my last potluck! Everyone loved the refreshing combination of zucchini, avocado, and lemon-tahini dressing.