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.
Salt to taste
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
Haas avocado, ripe but not too soft, cut into tiny dice
tablespoons freshly squeezed lemon or lime juice
tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving
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; 3 grams sugars; 2 grams protein; 426 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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 and olive oil 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.
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