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, chopped or 124g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Pepper or hot sauce

  Ready-to-serve

  3 tbsp or 43g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• 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 the tomatoes, zucchini, and green onions, and dice the avocado. Combine them in a large bowl with the corn.
2. In a separate bowl, whisk together the hot sauce, olive oil, lemon juice, garlic powder, cumin and salt. Toss gently with the vegetables and adjust to taste as needed.
3. For best results, chill the salad for 3-4 hours before serving, or serve immediately if desired.