Zucchini and avocado salad

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
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 (


Similar recipes