A great way to use up some of the veggies that give us plenty during the summer months. Serve with crusty bread.

Inspired by Brigit Binns, Cooking in Season

Makes 6 servings


  • ½ c lime juice
  • ¼ c orange juice
  • ¼ tsp salt
  • Dash of Tabasco sauce (omit if you don’t like spice, add more if you do)
  • 1 cucumber, diced
  • 2 sweet bell peppers, diced
  • 1 zucchini, diced
  • 6 scallions, sliced thin
  • 2 avocados, diced
  • 1 T olive oil
  • Salt to taste


  1. In a large bowl, whisk together lime and orange juice, salt, and hot pepper sauce. Add cucumber, bell peppers, zucchini, and scallions. Mix to combine, cover and refrigerate for 1-2 hours.
  2. To serve, fold the avocados into vegetable mixture. Top each portion with a drizzle of olive oil and pinch of salt.