Directions:
- Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside.
- Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight.
- Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.39 Kcal (676 kJ) | ||
| Calories from fat | 139.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 24% | |
|---|---|---|---|
| Sodium | 618.27mg | 26% | |
| Potassium | 437.09mg | 9% | |
| Total Carbs | 4.34g | 1% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 1.1mg | 6% | |
| Calcium | 24.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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