Name: Marinated Zucchini Salad
Ingredients: 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

Marinated Zucchini Salad

Posted March 29, 2017

CategoryGreen Onion, Head Lettuce, Recipe, Salad Mix, Salads, Scallion, Side Dishes, Spring Onion

Marinated Zucchini Salad

Yields1 Serving

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

Cut 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.

Combine vinegar, garlic and thyme in large bowl. Gradually add oil whisking continuously.

Pat zucchini dry and add to dressing. Add beans, olives and onions; toss to coat.

Refrigerate covered stirring occasionally at least 30 min. up to 4 hours.

Just before serving add chili, avocado and cheese and lightly toss.

Line a plate with lettuce, top with salad and serve.

Ingredients

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

Directions

Cut 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.

Combine vinegar, garlic and thyme in large bowl. Gradually add oil whisking continuously.

Pat zucchini dry and add to dressing. Add beans, olives and onions; toss to coat.

Refrigerate covered stirring occasionally at least 30 min. up to 4 hours.

Just before serving add chili, avocado and cheese and lightly toss.

Line a plate with lettuce, top with salad and serve.

Notes

Marinated Zucchini Salad

Ingredients Directions