Tomato, Zucchini and Avocado Salad

By Martha Rose Shulman

Tomato, Zucchini and Avocado Salad
Andrew Scrivani for The New York Times
Total Time
About 25 minutes
Rating
4(162)
Comments
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Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

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Ingredients

Yield:6 servings
  • 1medium zucchini
  • Salt to taste
  • 5medium tomatoes, finely chopped
  • 1 or 2jalapeño or serrano peppers, seeded if desired and finely chopped
  • ¼ to ½cup chopped cilantro, to taste
  • 1Haas avocado, ripe but not too soft, cut into tiny dice
  • 3tablespoons freshly squeezed lemon or lime juice
  • 2tablespoons extra virgin olive oil
  • Boston lettuce or romaine lettuce leaves for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

122 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 465 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.

  2. Step 2

    Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Tip
  • Advance preparation: You can assemble this several hours ahead. It will even keep for a day in the refrigerator, but it will become watery. This isn’t a bad thing if you are serving it over rice, with the juices poured over.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
162 user ratings
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Comments

Gary

I combined two similar recipes and instead of using finely-chopped fresh zucchini, substituted roasted, slightly-charred (oven or grill) zuke and it was great. A little feta would turn it into something completely different but I think something not unwelcome.

carroll

I added a clove of finely minced garlic and it brought the flavors together.

Calandra

I made this tonight to have with a leftover steak. It's only as good as the amount of lime you put in and the texture of your avocados. Not bad, but nothing special.

Jon Courtway

I did not have zucchini,so substituted corn on the cob. Worked out well.

Mei

I really enjoyed this as a fresh salsa more than a salad. I upped the lime juice a bit and added some cumin to the dressing. I also didn’t rinse the salt off the zucchini and it was not too salty at all. I have been putting it on everything from tacos to burgers or just eating it with corn chips. A great way to use zucchini and tomatoes from the garden.

Jen

I added some garlic and some onions to this - was delicious.

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