Zucchini Avocado Salad recipe

Try this salad with any seasonal vegetables you have on hand; onions, mushrooms, summer squash, and green peas would all be great choices.

Ingredients:

1 pound zucchini, cut into ½-inch slices
Lettuce leaves, for serving
1 large avocado, peeled, pitted, sliced
1 clove garlic, minced
12 stuffed green olives, halved
4 sprigs fresh watercress
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon sugar
Pinch dried tarragon
Salt and black pepper, to taste

Directions:

1) Bring a medium pot of water to a boil; add zucchini and cook until color just turns bright green, about 2 minutes. Drain well and set aside.

2) Plate the salads: arrange lettuce leaves on 4 serving plates. Top with avocado slices, zucchini, olives, and watercress. Set aside.

3) Prepare the dressing: Whisk remaining ingredients together in a small bowl. Pour over salads and serve immediately.

Back to the Avocado Recipes home page.

Reviews and Comments:

Data: