Tuesday, September 13, 2011

Recipe: Zucchini-Avocado Salsa

Tatsiana McGee brought a beautiful soft green-and-yellow dish to Cornbread Supper on Monday, September 12, 2011, and it caused a mild Cornbread Sensation. Tatsiana graciously shares the recipe here. She says:

I promised to share the recipe for Zucchini-Avocado Salsa. It's from the book "The Vegetarian Mother's Cookbook" by Cathe Olson.

"This is a delicious alternative to regular salsa. It is great with chips or as a topping for burritos, tacos, or quesadillas.

2 small zucchini, diced (about 2 cups)
1 cup fresh or frozen corn kernels
3 green onions, thinly sliced
2 medium avocados, peeled, pitted, and diced
2 tablespoons fresh lime juice (about 1 lime)
1/4 olive oil
1 clove garlic, crushed
3 tablespoons minced fresh cilantro
Dash Tabasco sauce
Sea salt and black pepper to taste

Steam zucchini and corn together for 2 or 3 minutes until colors are bright. Place in a bowl with remaining ingredients. (I usually let zucchini and corn cool down a bit before doing that - T.). Stir together and chill for at least one hour."

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