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Zucchini And Avocado Salad

Global.Potpourri's picture
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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