Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 smalls | Zucchini -- 1 lb |
| 8 \N | Green onions -- include |
| \N \N | Tops |
| 1 tablespoon | Oil |
| 1 \N | Avocado |
| 1 tablespoon | Lemon juice |
| 1 small | Green bell pepper -- shred |
| 1 can | Green chilies -- 4 oz |
| \N \N | Salad greens |
| \N \N | DRESSING----- |
| ¼ cup | Oil |
| 2 tablespoons | Vinegar |
| ¼ teaspoon | Salt |
| \N \N | Black pepper |
Use a very good quality oil in this recipe. 1-Slice zucchini into ¼-inch slices. Cook and stir zucchini and green onions in oil until zucchini is crisp-tender, about 3 minutes. Cover and refrigerate at least 2 hours.
2-Cut avocado lengthwise into halves; cut halves into ¼ inch slices.
Sprinkle with lemon juice. toss zucchini mixture, avocado, coarsely shredded green pepper, drained and chopped chilies and oil-and-vinegar dressing. Serve on salad greens. Dressing: Shake all dressing ingredients in tightly covered container. Refrigerate. Shake before serving. Jo Anne Merrill
Recipe By :
From: Dianar@... Date: Mon, 20 Jun 1994 18:41:15 -0400 (
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