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Zesty Gazpacho Salad

This refreshing salad is excellent for a summer cookout. Since you mix it ahead, the flavors have time to blend and there's no last minute fussing. My friends ask me to bing it every time we get together for a meal. —Teresa Fischer, Munster, Indiana
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8-10 servings


  • 2 medium zucchini
  • 2 medium tomatoes, chopped
  • 1 small ripe avocado, chopped
  • 1 cup fresh or frozen corn, thawed
  • 1/2 cup thinly sliced green onions
  • 1/2 cup picante sauce
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon ground cumin


  • In a large bowl, combine the first five ingredients. In a small bowl, combine remaining ingredients. Pour over zucchini mixture; toss to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts
1 cup: 75 calories, 5g fat (1g saturated fat), 0 cholesterol, 198mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

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  • julieanne22
    Aug 7, 2012

    My daughter says it reminds her of Qudoba's burritos. Next time I make it we'll warm it up a bit and place it in a tortilla with chicken strips, cheese and black beans.

  • garley531414
    Jan 3, 2012

    Love love love it! I made this to put on top of salad greens instead of using salad dressing. I can't stop eating it by itself. It is so good.

  • Magsks
    Jul 18, 2011

    Wow, what a FABULOUS salad! I made this for a work bbq and it was a huge hit. This will be a go-to recipe for me in the summers! Thanks for sharing!

  • RobbieGration
    Oct 19, 2010

    This salad is wonderful! I love that it is low carb and low cal. I will be making it again and again. Way to go!

  • GailJay
    Apr 23, 2009

    No comment left

  • Candy
    Jul 26, 2007

    No comment left