Summer Salad | Oklahoma State University

Ingredients

• 2 tablespoons fresh lemon juice
• 1/2teaspoon salt
• 1/8 teaspoon dried oregano
• 2 cloves garlic, finely chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon pepper
• 1/4 cup extra virgin olive oil
• 4 medium fresh tomatoes (about 1-3/4 pounds), diced and drained
• 2 medium zucchini (about 3/4 pound), diced
• 1 cup thinly sliced green onion
• 1-1/2 cups corn kernels*
• 1 medium avocado, diced