adapted from The Essential New York Times Cookbook
- 2 medium sized zucchini peeled
- 2 tbsp of olive oil
- juice of 1 medium lemon
- 1 small to medium avocado diced
- salt and pepper to taste
- walnuts or almonds chopped
- fresh herbs such as parsley basil, or thyme
Using a vegetable peeler, slice pieces off the peeled zucchini and place in a medium size bowl.
Add olive oil, lemon juice, and salt and pepper and gently toss the zucchini until well coated.
Add the diced avocado, and gently toss until just combined.
Place in the refrigerator and "marinate" for at least 20 minutes, but not more then 1 hour.
Before serving adjust seasoning if needed, toss in chopped herbs (if desired) and top off with nuts (if desired)
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