Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Cucumbers; seeded & diced |
| 1 \N | Zucchini; thinly sliced |
| 1 \N | 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