Avocado – Zucchini Salad

4 small zucchini, unpeeled
1 cup water
1 tsp Italian herbs

2 avocados
1/2 cup celery
1 can corn kernels

Clean zucchini and cut into 3/4 inch slices.
Boil water with Italian herbs, put zucchini in a colander and steam for 5 minutes over boiling water.
Wash and peel avocados. Remove the core, slice and put immediately into the salad dressing (to avoid discoloring).
Wash and peel celery. Cut into thin slices.
Drain and add corn kernels.
Mix all ingredients.



Salad Dressing
1/4 tsp black pepper
1 tsp salt
3 Tbsp red wine vinegar
5 Tbsp sunflower oil

Whisk all dressing ingredients together. Pour over salad, cover and let rest in refrigerator for about one hour.