| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Salads and | 4 | Servings | |
INGREDIENTS
| 4 | Zucchini, 1 lb | |
| 8 | Green onions, include | |
| Tops | ||
| 1 | T | Oil |
| 1 | Avocado | |
| 1 | T | Lemon juice |
| 1 | Green bell pepper, shred | |
| 1 | Green chilies, 4 oz | |
| Salad greens | ||
| 1/4 | c | Oil |
| 2 | T | Vinegar |
| 1/4 | t | Salt |
| Black pepper |
INSTRUCTIONS
Use a very good quality oil in this recipe. 1-Slice zucchini into 1/4-inch slices. Cook and stir zucchini and green onions in oil until zucchini is crisp-tender, about 3 minutes. Cover and refrigerate at least 2 hours. 2-Cut avocado lengthwise into halves; cut halves into 1/4 inch slices. Sprinkle with lemon juice. toss zucchini mixture, avocado, coarsely shredded green pepper, drained and chopped chilies and oil-and-vinegar dressing. Serve on salad greens. Dressing: Shake all dressing ingredients in tightly covered container. Refrigerate. Shake before serving. Jo Anne Merrill Recipe By : From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 ~0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 211
Total Fat: 24.3g
Cholesterol: 0mg
Sodium: 166.5mg
Potassium: 670.3mg
Carbohydrates: 9.8g
Fiber: 5.4g
Sugar: 3.4g
Protein: 3.2g