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Spicy Gazpacho Salad

RG

Ingredients

  • 2 medium zucchini
  • 2 medium tomatoes, chopped
  • 1 small ripe avocado, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 1/2 cup picante sauce
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon ground cumin

Instructions

  1. In a large bowl, combine the first five ingredients.
  2. In a small bowl, combine remaining ingredients.
  3. Pour over zucchini mixture; toss to coat.
  4. Cover and refrigerate for at least 4 hours.

Yields 8-10 servings




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