Zucchini and avocado salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Zucchini -- 1 lb |
| 8 | Green onions -- include | |
| Tops | ||
| 1 | tablespoon | Oil |
| 1 | Avocado | |
| 1 | tablespoon | Lemon juice |
| 1 | small | Green bell pepper -- shred |
| 1 | can | Green chilies -- 4 oz |
| Salad greens | ||
| DRESSING----- | ||
| ¼ | cup | Oil |
| 2 | tablespoons | Vinegar |
| ¼ | teaspoon | Salt |
| Black pepper | ||
Directions
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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