Creole Salad - cooking recipe

Ingredients

6 small zucchini
3 tomatoes, chopped
1 green pepper, finely chopped
1 avocado, peeled and cubed
2 scallions, chopped
1/2 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper

Preparation

Wash the zucchini thoroughly.
Do not peel, but slice it wafer-thin.
Prepare the other vegetables and one hour or so before serving, toss them all together.
When ready to serve, toss again with olive oil and wine vinegar to taste.
Serves 6 to 8.