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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We serve this colorful garden feast when we find vegetables that are bursting with flavor, writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome addition to most any entree. Ingredients:
1 medium sweet red pepper, chopped |
1 medium sweet yellow pepper, chopped |
1 medium tomato, seeded and chopped |
1 medium cucumber, seeded and chopped |
1 small zucchini, chopped |
2 green onions, chopped |
2 tablespoons minced fresh parsley |
2 tablespoons olive oil |
1 tablespoon red wine vinegar |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 large ripe avocado, peeled and chopped |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; sprinkle over salad. Serve with a slotted spoon. Yield: 8 servings.
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