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Zucchini And Avocado Salad

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Ingredients
  Zucchini 4 Small, cut into 1/4-inch slices
  Green onion with tops 8 , sliced
  Vegetable oil 1 Tablespoon
  Avocado 1 Medium
  Lemon juice 1 Tablespoon
  Green pepper 1 Small, coarsely shredded
  Chopped green chilies 4 Ounce, drained (1 Can)
  Vinegar oil dressing 4 Tablespoon
Directions

Cook and stir zucchini and green onions in oil until zucchini is crisp-tender, about 3 minutes.
Cover and refrigerate at least 2 hours.
Cut avocado lengthwise into halves; cut halves into 1/4-inch slices.
Sprinkle with lemon juice.
Toss zucchini mixture, avocado, green pepper, chilies and Oil-and-Vinegar Dressing.

Recipe Summary

Course: 
Side Dish
Equipment: 
Crock Pot
Restriction: 
Vegetarian

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4.085715
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 986 Calories from Fat 718

% Daily Value*

Total Fat 83 g128.1%

Saturated Fat 13 g65.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 92.3 mg3.8%

Total Carbohydrates 64 g21.3%

Dietary Fiber 29.7 g119%

Sugars 23.5 g

Protein 17 g33.9%

Vitamin A 140.4% Vitamin C 854.9%

Calcium 20.8% Iron 38.5%

*Based on a 2000 Calorie diet

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Zucchini And Avocado Salad Recipe