This is a recipe I found I think in high school. Although kids gripe when I make it, Jeremy and I enjoy it so we over-rode their decision to not keep this recipe. It really only works in the summer time when your vegetables are fresh but it is one of my favorite ways to eat zucchini. I will serve leftovers on top of lettuce as a salad or just eat it plain.
Grill-side Garden Salad
serves 6
2 medium tomatoes chopped
1 medium or 2 small zucchini diced
1 8 oz can corn, drained
1/3 c sliced green onions
1 ripe avocado, peeled and chopped
1/3 c salsa or picante sauce
2 Tbsp vegetable oil
1 Tbsp lemon or lime juice
3/4 tsp garlic salt
1/4 tsp ground cumin
opt: 2 Tbsp chopped cilantro or parsley
Mix everything together and let salad chill in the fridge for a few hours. Stir again before serving.
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