Zucchini and Avocado Salad recipe

Ingredients:

1 lb of zucchini.
1 garlic clove, minced.
1 large avocado.
2 ½ cups of water.
12 stuffed green olives.
4 sprigs of watercress, to garnish.
6 tablespoons of olive oil.
2 tablespoons of white wine vinegar.
2 teaspoons of salt.
1 teaspoon of sugar.
Lettuce leaves.
Pinch of dried tarragon.
Freshly ground black pepper, to taste.

Preparation Instructions:

Wash the zucchinis, then trim off the ends and cut into slices ½-inch thick.

Bring the water to the boil and add the zucchini slices and 1 teaspoon of the salt.

Cover and cook for 5 minutes.

Drain the zucchini and set aside in a bowl.

In a cup, mix together 1 teaspoon of salt, sugar, the minced garlic, dried tarragon, black pepper, white wine vinegar and olive oil to produce the dressing.

Pour the dressing over the zucchini and mix throughly. Allow to marinate in refrigerator overnight.

Peel the avocado, remove the stone, and cut into thin slices.

Drain the zucchinis and reserve the marinade.

Cut the stuffed olives in half.

Place each of the the lettuce leaves onto its own plate, then arrange the avocado slices, zucchinis and olives over.

Garnish each plate with a watercress sprig.

Use the reserved marinade as dressing.

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