2 green onions, chopped
4 avocados - peeled, seeded and sliced
8 ounces crushed tortilla chips
8 ounces creamed corn
Bring a large pot of water to a boil. Add almonds and stir gently until tender. Reduce heat to medium, cover and simmer for 20 minutes. Remove from heat and cool.
Melt butter, stirring occasionally, in large saucepan over medium heat. Add zucchini and toss gently, add cream cheese, milk, eggs, and corn. Return to a boil. Almost immediately, reduce heat to low.
Arrange salad in large bowl, and toss to coat. Serve hot with tortilla chips.
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