Avocado and zucchini salad

Yield: 1 Servings

Measure Ingredient
1 pounds Zucchini
2½ cup Water
2 teaspoons Salt
1 \N Or more cloves of garlic, minced
1 pinch (Small) dried tarragon
\N \N Freshly ground black pepper to taste
½ teaspoon Sugar (more to taste)
2 tablespoons White wine vinegar
6 tablespoons Olive oil
1 large Avocado
12 \N Stuffed green olives
\N \N Lettuce leaves
4 \N Sprigs watercress

SOURCE: Adapted from SUPERCOOK SERVES: four persons 1. Wash the zucchinis, cut off the ends, and cut into slices one half inch thick.

2. Bring the water to boil, add the zucchini slices and 1 teaspoon salt.

Cover and cook for about 6 minutes (do not allow to become mushy).

3. Drain the zucchini and put aside in a bowl.

4. In a cup, mix together the remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil.

5. Pour the dressing over the zucchini and mix well. Allow to marinate at least 6 hours in the fridge or overnight.

6. Peel and stone the avocado and cut it into thin slices.

7. Drain the zucchinis and reserve the marinade.

8. Cut the stuffed olives in half.

9. TO SERVE: Put the lettuce leaves onto four individual plates, and arrange the zucchinis, cut olives and avocado slices over. Garnish each with a sprig of the watercress. Pass the reserved marinade separately.

This salad may also be made in quantity for a buffet, in which case, tear the lettuce leaves into smaller pieces and mix the whole thing together as a tossed salad.

Posted to JEWISH-FOOD digest V96 #58 Date: Wed, 23 Oct 1996 11:45:18 +0700 From: Myra Borisute <myra@...>

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