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, sliced or 113g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Scallions

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

  ⅓ cup, chopped or 33g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper or hot sauce

  Ready-to-serve

  3 tbsp or 43g

• 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 slice 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, salt, and cumin. Toss gently with the vegetables.
3. For best results, chill the salad for 3-4 hours before serving, or serve immediately if desired.