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.