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Chopped Zucchini
Mexicano
by Nomi Shannon© 1998 Nomi Shannon. Please copyright notice below.
Serve this ‘hot’ and pretty salad on a bed of sprouts or as
stuffing in a red pepper. Use the highly flavored jalapeno, garlic and cilantro to taste.
Some jalapenos are devilishly hot, so be careful. This salad is intended to be a
side dish rather than an entree. It looks attractive on the plate and its intense flavor
works well as a condiment.
1 medium Zucchini, chopped
1/4 red onion, chopped
1/2 red pepper, chopped
1/2 - 1 jalapeno pepper, chopped (to taste)
1/4 cup chopped cilantro (or more, to taste)
1 small clove garlic, minced
Pinch ground coriander seed
Dash Bragg’s
Dash lemon juice
Toss together, adjust seasonings. Serves 3-4 as a side dish.
Copyright Notice:
The above recipe was taken from: The Raw Gourmet, Simple Recipes
for Living Well, by Nomi Shannon. © 1998 Nomi Shannon. All commercial rights
reserved. This recipe may be distributed freely for non-commercial purposes provided: that
this copyright notice is included with the following web site address. (http://www.living-foods.com/rawgourmet).
Please contact author if you have any questions regarding this matter. (rawgourmet@living-foods.com).
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