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CUCUMBER OREGON HAZELNUT SALAD
Yield: 6 servings.
2 large cucumbers, seeded & diced
1 zucchini, thinly sliced
1 red onion, thinly sliced and separated
1 large clove garlic, minced
1 large carrot, grated
1 large avocado, diced
1 cup unflavored yogurt
3 oz. crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon pepper
dash of tabasco
1/2 cup roasted & chopped 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.
Oregon Hazelnuts
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