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