Curried Rice (or Pasta) and Veggie Salad - Fair Shares

Ingredients

• 1 medium green or gold zucchini, shredded
• 1 small cucumber, halved lengthwise and sliced super thin
• 2c. shredded cabbage, chard, kale, arugula or other green
• 2 cloves garlic, pressed
• 1 half a small onion, sliced in super thin half rings
• 2 cups cooked cold rice or pasta (leftovers are great for this)
• 1/4 c. mayo (you can try plain yogurt if you prefer)
• 2T. lemon juice
• 1 t. curry powder or more, to taste–I don’t like it to be overpowering
• 2-3 T.olive oil, milk, water or a combo, to thin, as needed
• salt and pepper
• 1/3 cup coarsely chopped pecans, almonds or walnuts, toasted in a dry skillet (don’t walk away from them, they’ll burn!), cooled