Cucumber oregon hazelnut salad

Yield: 6 Servings

Measure 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)

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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