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The Boat Shed Kitchen

Zesty Gazpacho Salad

This zesty gazpacho salad is fresh, colorful, and full of bold flavors. With zucchini, tomatoes, avocado, corn, and a tangy picante dressing, it’s the perfect chilled side dish for summer cookouts or light lunches.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini chopped
  • 2 large tomatoes chopped
  • 2 small avocados peeled, pitted, and chopped
  • 1 cup corn fresh or frozen and thawed
  • ½ cup green onions sliced thinly
  • ½ cup picante sauce
  • 2 tbsp parsley minced
  • 2 tbsp lemon juice
  • 1 tbsp avocado oil
  • ¾ tsp garlic salt
  • ¼ tsp ground cumin

Method
 

  1. Chop zucchini, tomatoes, avocados, and onions.
  2. Add to a medium bowl with corn.
  3. Whisk picante sauce, parsley, lemon juice, avocado oil, garlic salt, and cumin in a small bowl.
  4. Pour dressing over vegetables. Toss to coat.
  5. Cover and refrigerate at least 4 hours before serving.
  6. See full steps with tips & photos → https://theboatshedcafe.com/zesty-gazpacho-salad/

Notes

  • For extra crunch, add diced cucumber or bell pepper.
  • Best enjoyed the same day due to the avocado.
  • Works well as a side dish with grilled chicken, fish, or tortilla chips.