Title: Zucchini and Avocado Salad
Categories: Mexican, Salads and
Yield: 4 Servings

4 sm Zucchini -- 1 lb
8 Green onions -- include
Tops
1 tb Oil
1 Avocado
1 tb Lemon juice
1 sm Green bell pepper -- shred
1 cn Green chilies -- 4 oz
Salad greens
DRESSING-----
1/4 c Oil
2 tb Vinegar
1/4 ts Salt
Black pepper

Use a very good quality oil in this recipe. 1-Slice zucchini into 1/4-inch
slices. Cook and stir zucchini and green onions in oil until zucchini is
crisp-tender, about 3 minutes. Cover and refrigerate at least 2 hours.
2-Cut avocado lengthwise into halves; cut halves into 1/4 inch slices.
Sprinkle with lemon juice. toss zucchini mixture, avocado, coarsely
shredded green pepper, drained and chopped chilies and oil-and-vinegar
dressing. Serve on salad greens. Dressing: Shake all dressing ingredients
in tightly covered container. Refrigerate. Shake before serving. Jo Anne
Merrill

Recipe By :

From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip