GRILL SIDE GARDEN SALAD This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Irving, Texas in 1982. 2 cups seeded and chopped tomatoes 1 cup diced zucchini 1 cup frozen whole kernel corn thawed 1 small ripe avocado peeled seeded and coarsely chopped 1/3 cup thinly sliced green onions with tops 1/3 cup chunky salsa 2 tablespoons vegetable oil 2 tablespoons chopped fresh cilantro or parsley 1 tablespoon lemon or lime juice 3/4 teaspoon garlic salt 1/4 teaspoon ground cumin Combine tomatoes, zucchini, corn, avocado and green onions in large bowl. Combine remaining ingredients and mix well. Pour over vegetable mixture and mix gently. Chill 3 to 4 hours occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional salsa.