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Zucchini Ribbon Salad with Sweet Corn & Avocado
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper, to taste
- 2 medium zucchini
- 2 medium yellow squash
- 2 ears cooked sweet corn
- ¼ cup chopped fresh cilantro
- 1/2 red onion, sliced
- 2 medium ripe avocados, peeled, pitted, and sliced
- 1/2 cup queso fresco (Mexican cheese)
Directions:View on Two Peas and Their Pod
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