Recipe: Mexican Chopped Salad (using olives, cucumber, zucchini and avacado)

MEXICAN CHOPPED SALAD

1 cup cubed roast turkey (or roast beef)
1/2 cup grated, reduced-fat mild Cheddar cheese
1 rib celery, peeled and chopped
1/2 small red onion, chopped
10 green, pimento-stuffed or black olives, sliced
1/2 small cucumber, peeled and chopped
1 small zucchini, trimmed and sliced
1 small avocado, diced
1 large tomato, cored and diced
2 to 3 sprigs fresh Mexican oregano, de-stemmed and minced (or 1/2 teaspoon dried oregano, crumbled)
4 to 5 sprigs cilantro, washed and trimmed, leaves chopped
1 large clove garlic, finely minced
6 cups chilled, chopped mixture of iceberg and romaine lettuces
Salt and ground black pepper (to taste)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar

Using a large bowl (even larger than you think you need to hold ingredients) toss together turkey (or roast beef), cheese, celery, onion, olives, cucumber, zucchini, avocado, tomato, oregano, cilantro and garlic. Set in refrigerator until ready to finish and serve.

At serving time, gently toss in the lettuces. Add salt and pepper, to taste. Add olive oil and toss gently but thoroughly. Add vinegar and toss again. Serve on individual plates.

Makes 4 servings
Source: Bonnie Walker, San Antonio Express-News, July 15, 2008