| Zucchini & Avocado Salad
4 small Zucchini, about 1 pound
8 Green onions, include tops
1 tablespoon of oil
1 Avocado
1 tablespoon of lemon juice
1 small green bell pepper, shred
one 4 ounce can of green chilies
Salad greens
Dressing
1/4 cup of oil
2 tablespoons of vinegar
1/4 teaspoon of salt
Black pepper |
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Use a very good quality oil in this recipe. Slice zucchini into 1/4-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. Cut avocado lengthwise into halves; cut halves into 1/4 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@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip |
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