Zucchini-Avocado Salad

This is the time of year I start wanting fresh vegetables from the produce department and knowing my choices are limited where I live.  But usually you can get fairly decent zucchini (choose small, thin ones for best flavor) and avocados (though you may have to ripen them in a paper bag – add a banana to speed the ripening along).   A nice light, fresh side to any dinner.  I’m thinking with fish.  I’ll post a nice fish recipe later this week.

Zucchini-Avocado Salad

  • 2-3 small zucchini, sliced
  • 8 green onions, sliced
  • 1 tbsp olive oil
  • 1 avocado
  • 1 tbsp lemon juice
  • ½ green pepper, julienned
  • 4 oz can green chilies, drained
  • green lettuce leaves
  • Oil & vinegar dressing (bottled, or make your own: 1/4 cup olive oil, 2 tbsp red wine vinegar, dash of lemon juice, salt & pepper)

bowl, serving bowl, skillet

Heat oil and sauté onions & zucchini, about 3 minutes. Remove to bowl and refrigerate. Cut avocado in half, remove pit and cube, don’t pierce skin. Use a spoon to scoop out avocado, add to serving bowl, toss with lemon juice, add green peppers and green chilies,  add zucchini mixture and toss everything with dressing. Serve on lettuce leaves.

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  1. Pingback: Huachinango Relleno (Stuffed Fish) « What's 4 Dinner Solutions

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