Tomato, Zucchini and Avocado Salad

By Martha Rose Shulman

Updated August 1, 2018

  • Andrew Scrivani for The New York Times
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Total Time
About 25 minutes
Rating
4(164)
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

  • 1 medium zucchini

  • Salt to taste

  • 5 medium tomatoes, finely chopped

  • 1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped

  • ¼ to ½ cup chopped cilantro, to taste

  • 1 Haas avocado, ripe but not too soft, cut into tiny dice

  • 3 tablespoons freshly squeezed lemon or lime juice

  • 2 tablespoons extra virgin olive oil

  • Boston lettuce or romaine lettuce leaves for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

9 grams carbs; 122 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 465 milligrams sodium; 2 grams protein; 4 grams sugar

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.

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Ratings

4 out of 5
164 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.

Pegels

I made this delightful summer evening salad but added some chopped cilantro which gave it a herbaceous flavor that truly enhanced it. That plus a loaf of crusty bread and we had a winner dinner, followed up with fresh cherry & mandarin orange fruit salad.

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.

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