Marinated Zucchini Salad
|Zucchini||18 Ounce (170 Gram Each Or 3 Medium)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|White vinegar||75 Milliliter (5 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon (1 Milliliter)|
|Olive oil||125 Milliliter (1/2 Cup)|
|Canned garbanzo beans||250 Milliliter, drained (1 Cup)|
|Sliced pitted ripe olives||125 Milliliter (1/2 Cup)|
|Green onions||3 , minced|
|Canned chipotle chili in adobo sauce||1 , drained, seeded, minced|
|Ripe avocado||1 , pitted, pared, cut into 1/2 inch (1.3-cm) cubes|
|Crumbled queso anejo/3 tablespoons, grated queso anejo||80 Milliliter|
|Romano cheese||1 Tablespoon|
|Boston lettuce head||1 , cored, separated into leaves|
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.