Zucchini Avocado Salad recipe
Try this salad with any seasonal vegetables you have on hand; onions, mushrooms, summer squash, and green peas would all be great choices.
Ingredients:
1 pound zucchini, cut into ½-inch slices
Lettuce leaves, for serving
1 large avocado, peeled, pitted, sliced
1 clove garlic, minced
12 stuffed green olives, halved
4 sprigs fresh watercress
6 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon sugar
Pinch dried tarragon
Salt and black pepper, to taste
Directions:
1) Bring a medium pot of water to a boil; add zucchini and cook until color just turns bright green, about 2 minutes. Drain well and set aside.
2) Plate the salads: arrange lettuce leaves on 4 serving plates. Top with avocado slices, zucchini, olives, and watercress. Set aside.
3) Prepare the dressing: Whisk remaining ingredients together in a small bowl. Pour over salads and serve immediately.
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Reviews and Comments:
Not sure about it while making it, but it is pretty good! I'll have to try the mushrooms next time as well. I'm sure that would be awesome!
I didn't have white wine vinegar or olives so I substituted with regular white vinegar and a little bit of olive juice from the jar, and added mushrooms. It was really delicious!