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
Ingredients:
- 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
Instructions:
- 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.
- To serve, fold the avocados into vegetable mixture. Top each portion with a drizzle of olive oil and pinch of salt.
