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Avocado and Zucchini Salad Recipe
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To make Avocado and Zucchini Salad you will need
Ingredients
| 1 | pound | Zucchini | | 2 1/2 | cups | Water | | 2 | teaspoons | Salt | | 1 | | Or more cloves of garlic, minced | | 1 | pinch | (Small) dried tarragon | | | Freshly ground black pepper to taste | | 1/2 | teaspoons | Sugar (more to taste) | | 2 | tablespoons | White wine vinegar | | 6 | tablespoons | Olive oil | | 1 | large | Avocado | | 12 | | Stuffed green olives | | | Lettuce leaves | | 4 | | Sprigs watercress |
Instructions
1. Wash the zucchinis, cut off the ends, and cut into slices one half inch
thick.
2. Bring the water to boil, add the zucchini slices and 1 teaspoon salt.
Cover and cook for about 6 minutes (do not allow to become mushy).
3. Drain the zucchini and put aside in a bowl.
4. In a cup, mix together the remaining salt the garlic, tarragon, pepper,
sugar, vinegar and oil.
5. Pour the dressing over the zucchini and mix well. Allow to marinate at
least 6 hours in the fridge or overnight.
6. Peel and stone the avocado and cut it into thin slices.
7. Drain the zucchinis and reserve the marinade.
8. Cut the stuffed olives in half.
9. TO SERVE: Put the lettuce leaves onto four individual plates, and
arrange the zucchinis, cut olives and avocado slices over. Garnish each
with a sprig of the watercress. Pass the reserved marinade separately.
This salad may also be made in quantity for a buffet, in which case, tear
the lettuce leaves into smaller pieces and mix the whole thing together as
a tossed salad.
Enjoy your Avocado and Zucchini Salad
How much is in a cup?
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Fri 8 Aug 2008
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