Zucchini and Avocado Salad

A fresh, light, and invigorating salad, perfect for summer. The zucchini and avocado provide a subtle sweetness that is complemented by the bright acidity of the red onion and the tangy-sweet vinaigrette. This salad is a great way to use up any extra zucchini you may have on hand, and it's also a good source of vitamins A and C.

The zucchini and avocado salad was first created in the early 1900s by a farmer in California. The farmer, who was looking for a way to use up his excess zucchini, combined it with avocado, red onion, and a simple vinaigrette. The salad was an immediate hit with the farmer's family and friends, and it soon became a popular dish at local gatherings. Over time, the salad spread to other parts of the country, and it is now a staple of summer menus everywhere.

Prep time: 10 | Cook time: 0 | Serves: 2

Ingredients

• 1 medium zucchini, thinly sliced
• 1 ripe avocado, peeled and diced
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Combine the zucchini, avocado, and red onion in a large bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to coat.
4. Serve immediately.

Why It Works

• The combination of zucchini and avocado is a great way to get a variety of nutrients in one dish.
• The red onion adds a bright acidity that balances out the sweetness of the zucchini and avocado.
• The vinaigrette is light and tangy, and it helps to bring all of the flavors together.