the link to the published original. I like my own photo and slightly changed recipe better. It works as salad, salsa, taco stuffing or pizza topping. So good it was chosen for the best 250 recipes from the NYT.
Zucchini and Avocado Salsa Salad
1 medium zucchini, cut into small dice
salt to taste
3 medium tomatoes, finely chopped
1 or 2 jalapeno or serrano peppers, seeded and chopped
1/4 to 1/2 cup chopped cilantro or 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
1. Sprinkle the diced zucchini with salt and drain in a colander for 15 minutes. Rinse if it tastes very salty and drain it on paper towels.
2. Combine tomatoes, chilies and cilantro in one bowl and zucchini, avocado, olive oil and lemon or lime juice in a serving bowl. Put tomato mixture in zucchini mixture and toss gently and salt to taste.
I serve this to guests with home-baked tortilla chips along with drinks. I eat it as salad, but in the Midwest you do not serve guests a main-dish salad. They will wonder where the meat is and why you are cheaping on them.
Make this soon or you'll wish you had. It's September and the homegrown tomatoes and zucchini are getting scarcer. And zucchini already feels a little bit passe.
"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?