Ensalada esmeralda with avocado dressing

4 servings

Ingredients

Quantity Ingredient
1 pounds Zucchini, steamed whole
3 ounces Panela cheese
2 tablespoons Sliced green onion
2 Roasted and peeled poblano
Chiles, cut in strips
Sea salt, to taste
Freshly ground black pepper,
To taste
¼ cup Pimientostuffed olives,
Sliced

Directions

Cut the zucchini in thick slices. Crumble the cheese. In a mediumsize bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently.

Refrigerate for 20 to 25 minutes.

Serve on bed of lettuce leaves and garnish with the olives.

Yield: 4 to 6 servings

TOO HOT TAMALES SHOW #TH6270

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