ZUCCHINI AND AVOCADO SALSA SALAD

From New York Times Health

1 medium zucchini

Salt to taste

5 medium tomatoes, finely chopped

1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped

1/4 to 1/2 cup chopped cilantro, 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

Boston lettuce or romaine lettuce leaves for serving

1. Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.

2. Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Yield: Serves six.

Advance preparation: You can assemble this several hours ahead. It will even keep for a day in the refrigerator, but it will become watery. This isn’t a bad thing if you are serving it over rice, with the juices poured over.

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