Creole Salad

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Preparation info

  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 small zucchini
  • 3 tomatoes, chopped
  • 1 green pepper, finely chopped
  • 1 avocado, peeled and cubed
  • 2 scallions, chopped
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

Method

Wash the zucchini thoroughly. Do not peel, but cut it into wafer-thin slices. Toss with remaining ingredients and let sit for one hour. Serve with olive oil and wine vinegar to taste.

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