Cucumber oregon hazelnut salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Cucumbers; seeded & diced |
| 1 | Zucchini; thinly sliced | |
| 1 | Red onion thinly sliced & separated | |
| 1 | large | Clove garlic; minced |
| 1 | large | Carrot; grated |
| 1 | large | Avocado; diced |
| 1 | cup | Unflavored yogurt |
| 3 | ounces | Crumbled blue cheese |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | dash | Tabasco |
| ½ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
Directions
Mix all vegetables together in a large bowl. Combine yogurt, cheese, salt and pepper and tabasco sauce. Toss with vegetables and garnish with roasted hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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