Marinated Zucchini Salad

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Marinated Zucchini Salad

 

2 medium zucchini

1/2 tsp. salt

5 tbsps. white vinegar

1 clove garlic, minced

1/4 tsp. oregano

1/2 cup olive oil

1 cup garbanzo beans, drained

3 green onions, sliced

1 or 2 canned chipotle chiles in adobo sauce, drained, seeded and minced

1/2 cup sliced ripe olives

1 ripe avocado, cut into 1/2 " cubes

1/3 cup crumbled queso anejo or 3 Tbsp. grated Romano cheese

1 head Boston lettuce, cored, separated into leaves

 

Cut zucchini in half lengthwise, and slice 1/4 " thick, crosswise. Place slices

in bowl and toss with salt. Spread out on several thicknesses of paper towels to

drain for 30 minutes. 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

hours. Just before serving, add avocado and cheese; toss to mix. Serve over bed

of lettuce.

 

 

 

 

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