Monday's Bread Bowl: Fresh Avocado Salad

A crisp summer veggie dish

This salad has an appealing contrast in textures and flavors. Smooth avocado combines along with crisp zucchini pieces. Here's the recipe:
What you need:

1 medium-sized bowl
1 measuring cup
1 large metal spoon
2 baby zucchinis, chopped small
2 ripe avocados, diced into small cubes
1 large ripe tomato, diced
1/4 cup yellow onion. sliced
1/4 cup olive oil
1/2 tbspn paprika
Pinch of coarse salt and black pepper
1/2 tbspn granulated sugar

Cooking & Directions:

Mix olive oil, sugar, salt, black pepper, and paprika in measuring cup. Mix well. Combine onion, avocado, zucchini, and tomato in bowl. Add seasoned olive oil dressing. Toss well. Serve immediately.