Marinated Zucchini Salad with Chipotles |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a nice salad for your next Mexican dinner. The chipotles and avocado are a good combination. The prep time includes refrigerating. Ingredients:
2 medium zucchini |
1/2 teaspoon salt |
5 tablespoons white vinegar |
1 clove garlic, minced |
1/4 teaspoon 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 chile in adobo, minced |
3 tablespoons grated romano cheese or 1/2 cup freshly grated parmesan cheese |
1 head boston lettuce, cored,separated into leaves |
Directions:
1. Cut zucchini in half lengthwise, and slice 1/4 thick, crosswise.
2. Place slices in bowl and toss with salt.
3. Spread out on several thicknesses of paper towels to drain for 30 min.
4. Pat dry.
5. Combine vinegar, garlic, and oregano.
6. Gradually whisk in oil.
7. Add zucchini, onions, beans, and olives.
8. Refrigerate, covered, at least 30 min.
9. and up to 4 hrs.
10. Just before serving, add avocado, chipotle and cheese; toss to mix.
11. Serve over bed of lettuce, with tortilla chips, if desired.
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