Zesty Gazpacho Salad
This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal.
—Teresa Fischer, Munster, Indiana
8-10 ServingsPrep: 10 min. + chilling
Ingredients
- 2 medium zucchini
- 2 medium tomatoes, chopped
- 1 small ripe California 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
Directions
- 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.
Nutrition Facts: 1 cup equals 75 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 198 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.