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Spicy Gazpacho Salad
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
In a large bowl, combine the first five ingredients.
In a small bowl, combine remaining ingredients.
Pour over zucchini mixture; toss to coat.
Cover and refrigerate for at least 4 hours.
Yields 8-10 servings
Potluck and Buffet Recipes
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