Marinated Zucchini Salad


Marinated Zucchini Salad

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March 29, 2017

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.