Marinated Zucchini Salad
3 med zucchini
1/2 t. salt
5 T white vinegar
1 clove garlic
1/4 t. dried thyme (I used 1 t. fresh)
1/2 c. EV olive oil
1 c. drained canned garbanzo beans
1/2 c. pitted ripe olives (or whatever olive you prefer)
3 green onions (I used one pearl onion)
1 canned chipotle in adobo, drained, seeded, minced
1 ripe avocado cubed
1/3 c. crumbled queso anejo (or whatever your preference)
1 head leaf lettuce
1Cut zucchini in half lengthwise, cut halves into 1/4 inch thick slices. Sprinkle slices with salt, toss to mix and let stand in colander for 30 minutes to drain.
2 Combine vinegar, garlic and thyme in large bowl. Gradually add oil whisking continuously.
3 Pat zucchini dry and add to dressing. Add beans, olives and onions; toss to coat.
4 Refrigerate covered stirring occasionally at least 30 min. up to 4 hours.
5 Just before serving add chili, avocado and cheese and lightly toss.
6 Line a plate with lettuce, top with salad and serve.