Ole Salad

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Onions

  Young green, tops only

  ⅓ cup chopped or 23g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper or hot sauce

  Ready-to-serve

  3 tbsp or 43g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
2. Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
3. For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.