Marinated Zucchini Salad Recipe
Ingredients
| Zucchini | 3 Medium | |
| Salt | 1/2 Teaspoon | |
| White vinegar | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dried thyme | 1/4 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garbanzo beans | 1 Cup (16 tbs), drained | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| Green onions | 3 , minced | |
| 1 canned chipotle chili in adobo sauce, drained, seeded, minced | ||
| 1 ripe avocado, pitted, pared, cut into 1/2 inch (1.3-cm) cubes | ||
| Queso | 1/3 Cup (16 tbs), crumbled | |
| Romano cheese | ||
| 1 head Boston lettuce, cored, separated into leaves | ||
Directions
1. Cut zucchini lengthwise into halves; cut halves cross wise into 1/4 inch (6-mm) thick slices. Place slices in medium bowl; sprinkle with salt. Toss to mix. Spread zucchini on several layers of paper toweling; let stand at room temperature 30 minutes to drain.
2. Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
3. Pat zucchini dry; add to dressing. Add beans, olives and onions; toss to coat with dressing. Refrigerate, covered, stirring occasionally, at least 30 minutes or up to 4 hours.
4. Just before serving, add chili to salad; stir gently to distribute evenly. Add avocado and cheese; toss lightly to mix.
2. Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
3. Pat zucchini dry; add to dressing. Add beans, olives and onions; toss to coat with dressing. Refrigerate, covered, stirring occasionally, at least 30 minutes or up to 4 hours.
4. Just before serving, add chili to salad; stir gently to distribute evenly. Add avocado and cheese; toss lightly to mix.
Chef
