Mexican Zucchini Salad
Ingredients
- 4-6 medium zucchinis (courgettes), thickly sliced
- 4-6 scallions (spring onions), green and white parts,thinly sliced
- 2 canned poblano chiles, cut into thin strips
- 2-3 avocados, peeled and coarsely chopped
- 2/3 cup (160 ml) olive oil
- 1/3 cup (80 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- Salt and freshly ground pepper to taste .Lettuce leaves for garnish
Instructions
- Cook the zucchini in boiling salted water until cooked but still firm and crisp, about 5 to 6 minutes. Drain, chop coarsely, and cool to room temperature. Combine the zucchini, scallions, chiles, and avocados in a large bowl. Whisk together the oil, vinegar, mustard, salt, and pepper and pour over the vegetables. Toss gently to combine and serve on lettuce leaves. Serves 4 to 6.