Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Ingredients
- 1 medium zucchini
- Salt to taste
- 5 medium tomatoes, finely chopped
- 1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
- ¼ to ½ cup chopped cilantro, to taste
- 1 Haas avocado, ripe but not too soft, cut into tiny dice
- 3 tablespoons freshly squeezed lemon or lime juice
- 2 tablespoons extra virgin olive oil
- Boston lettuce or romaine lettuce leaves for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
120 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 11 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
- Advance preparation: You can assemble this several hours ahead. It will even keep for a day in the refrigerator, but it will become watery. This isn’t a bad thing if you are serving it over rice, with the juices poured over. Martha Rose Shulman can be reached at martha-rose-shulman.com.
About 25 minutes
Dining and Cooking