Instructions: PREP: Grate the cucumber. Place in a sieve and press to drain excess liquid.

1. In a food processor or blender, puree avocado, lime juice, tomatillos, cilantro, chives, jalapeIo, and yogurt.

2. In a bowl, combine zucchini, cucumber, and tomato. Add avocado puree, salt, and hot sauce. Stir to mix.

Makes about 1 quart.

TOMATILLOS resemble small green tomatoes with a papery husk. Tark lemony flavor, used in salsas. Available canned or fresh. If you need a small amount, substitute a salsa verde that is mostly tomatillos.

Notes: Here is a lower fat alternative to the classic dish. Since it has such a lovely color, I suggest serving it in a Mexican terra cotta bowl surrounded by blue corn tortilla chips.

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