Marinated Zucchini Salad with Chipotles.

[Guest guest]

Marinated Zucchini Salad with Chipotles

 

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

1/2 cup sliced ripe olives

1 ripe avocado, cut into 1/2 " cubes

1 chipotle in adobo sauce, minced

3 tbsps. 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 " 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.