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Title: Guacamole With Zucchini (Mexico)
Yield: 10 Servings

Ingredients

  1 1/2 lb Zucchini; grated
  1 1/2 lb Tomatoes (chopped); peeled
           -and seeded
      6    white and tender green parts
           - of Sca; sliced
      2    or to tast Jalapenos seeded,
           - ribs removed; minced
      6 oz Olive oil
      4    Ounces Lime juice; freshly
           -squeezed
           to taste salt and pepper
    1/2 sm Avocado, per serving
           as needed Lettuce

Instructions

Press Zucchini gently to remove excess liquid.
Then mix the vegetables thoroughly.

Mix the oil, lime juice, salt, and pepper then add to the vegetables and
toss
well. Cover and refrigerate until needed.

Just prior to serving, prepare the avocado, which may be sliced, cut into
cubes, or removed from the shell with a melon ball scoop. Place 4-5 oz per
serving of the reserved salad in a mixing bowl. Add the avocado and toss
well
to coat with the oil and lime dressing. On a chilled salad plate, place a
mound of the salas on a bed of lettuce.

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Contributor: The International Cookbook : Irwin Gelber

Preparation Time: 10

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