Tuesday, July 29, 2008

Zesty Gazpacho Salad

This salad, along with the next two recipes (vanilla cheese pie & the dilly turkey melt) are on the menu for this week in our household.

This is a nice, light, healthy salad that could either be had as a single meal or used as a side to accompany something else. Either's yummy. And it's good for ya too!

Zesty 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. Yield: 8-10 servings.