Marinated zucchini salad with chipoles

1 Servings

Ingredients

Quantity Ingredient
2 mediums Zucchini
½ teaspoon Salt
5 tablespoons White vinegar
1 Clove garlic; minced
¼ teaspoon Oregano
½ cup Olive oil
1 cup Garbanzo beans; drained
3 Green onions; sliced
½ cup Sliced ripe olives
1 Ripe avocado; cut into 1/2\" cubes
1 Chipotle in adobo sauce; minced
3 tablespoons Grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 Head Boston lettuce; cored, separated into leaves

Directions



Cut zucchini in half lengthwise, and slice ¼" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 min. Pat dry.

Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini,onions, beans, and olives. Refrigerate, covered, at least 30 min.

and up to 4 hrs. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce. This is INCREDIBLY DELICIOUS!! Refrigerate several hours or overnight before serving. Serve with tortilla chips.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998

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