Marinated Zucchini Salad With Chipotles for 2

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Marinated Zucchini Salad With Chipotles

 

2 medium zucchini

1/2 teaspoon salt

5 tablespoon white vinegar

1 clove garlic, minced

1/4 teaspoon, oregano

1/2 cup olive oil

1 cup garbanzo beans, drained

3 green onions, sliced

1/2 cup sliced ripe olives

1 ripe avocado, cut into 1/2 inch cubes

1 chipotle in adobo sauce, minced

3 tablespoon grated Romano cheese or 1/2 cup freshly

grated Parmesan cheese

1 head Boston lettuce, cored, separated into leaves

 

Cut zucchini in half lengthwise, and slice 1/4 inch

thick, crosswise. Place slices in bowl and toss with

salt. Spread out on several thickness 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 minutes, and up to 4 hours. Just

before serving, add avocado, chipotle and cheese; toss

to mix. Serve over bed of lettuce. Refrigerate several

hours or overnight before serving. Serve with tortilla chips.