Recipe: Asian-style Zucchini Avocado Carrot Salad

Here’s a salad that we had with dinner last night. The Asian-style dressing is the same one that I put on sliced cucumbers all summer long. It is just as yummy in this salad that includes zucchini, avocado and garbanzo beans.

Salad Ingredients:

• 2 carrots
• 3 medium zucchini
• 2 avocados
• 3 Roma tomatoes
• 1 cup cooked garbanzo beans
• juice from one lime

Cut zucchini in half lengthwise, then into thin slices. Peel carrots and and then cut into tiny julienne strips. Cube the avocados and tomatoes and toss with the juice from the lime.  Combine all the above ingredients, including the garbanzo beans, in a salad bowl.

For the dressing:

• 1/4 cup sesame oil
• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 3 cloves garlic
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon dried parsley

Combine all dressing ingredients and whisk briskly.  Pour over salad ingredients.  Toss and serve.  If you’re lucky enough to have leftovers, this salad is equally yummy on the second day.