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	Peggy's Kitchen

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

Cathe Olson is the author of Simply Natural Baby Food available at www.simplynaturalbooks.com