Zucchini Sandwich Filling

Elias has shown himself to be dairy intolerant and we are all cutting out quite a bit of it in order to make his life easier. One of his favorite lunches is a sandwich, usually avocado cheese. Today we did a bit of experimenting and made a zucchini filling that he (and the rest of us) really enjoyed. I used to make something like this with shredded cheese and zucchini, adding sour cream or mayonnaise to the dressing.

Use all or a mixture of to compliment the zucchini:
1 zucchini, shredded (I used my mandoline and slice to 3 mm julienne)
black olives, quartered
tomatoes, diced
green onions, chopped
cucumber, shredded or diced
bell peppers, diced

Top and stir in dressing:

Blend until smooth adding enough olive oil to make it a dip like consistency.

2-3 green onions
handful basil
handful parsley
2-3 T lemon juice
1/2 avocado (I used this instead of the sour cream I used to use)
garlic
olive oil
salt and pepper

This is great as a sandwich filling or used as a salad you scoop with chips. I can find many of these ingredients in my summer garden and they all tend to be staple foods in our house. Easy and fresh tasting.