Having had success making the Cucumber Salsa Salad the week before, I decided to try the similar Zucchini and Avocado Salsa Salad to use up another ubiquitous zucchini.
Some might think it’s a bad idea to make two very similar recipes in such close proximity to each other. This is definitely true in some cases, and I was a little concerned about salsa salad fatigue. However, I’d enjoyed the Cucumber Salsa Salad so much that I was willing to take the chance, and I knew that I would be able to better compare the two if I ate the second recipe right after I made the first.
What were the differences? The zucchini dish took lemon or lime juice, while the cucumber dish only called for lime juice. The zucchini also took a little less olive oil. The zucchini salsa specifically said to add diced avocado, whereas I decided to dice the avocado for the cucumber salsa instead of having it as slices.
When I made the zucchini salsa salad, I only used one jalapeno since I didn’t have time to chop a second one. I also only used lemon juice before I was rushed for time and didn’t think about which one might be better. I tasted it after I was done, and decided to add a little lime juice to my lunch container, because the lemon juice didn’t give a distinctive enough flavor. Once again, I took this to work to eat over warm rice.
I didn’t like this one as much as I enjoyed the cucumber salsa salad. Part of that was lemon juice versus the more flavorful lime juice, and the single jalapeno versus two. The other part was that zucchini simply doesn’t have as much flavor on its own as cucumber does. I also didn’t dice the zucchini quite small enough, so it remained very zucchini-like.
I ate this, but I wasn’t too thrilled about it. I had it for lunch twice, and then Alex and I ate it on tostadas, which made it slightly more delicious. I won’t make this again; I’ll stick with the Cucumber Salsa Salad instead.