Zucchini-Avocado Salsa

By Cathe Olson

This is a delicious, nutritious alternative to regular salsa. It is great with chips or as a topping for burritos, tacos, or quesadillas.

2 small zucchini, diced (about 2 cups)

1 cup fresh or frozen corn

3 green onions, sliced

2 medium avocados, peeled, pitted, and diced

2 tablespoons fresh lime juice (about 1 lime)

1/4 cup olive oil

1 clove garlic, crushed

3 tablespoons minced fresh cilantro

dash Tabasco sauce

salt and black pepper to taste

Steam zucchini and corn together just for 2 or 3 minutes until colors are bright. Place in a bowl with remaining ingredients together and chill for at least one hour.

Yield: About 3 cups

Variation: Add 1 to 2 cups diced tomatoes