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Ensalada de Calabacitas Zucchini Salad
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Reviews
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By:
Nancy Suydam
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Ensalada de Calabacitas Zucchini Salad Recipe uses tasty vegetables including zucchini, red onion, mild green chile, ripe olives and avocado drizzled with oil and vinegar dressing and topped with queso fresco.
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INGREDIENTS
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2 pounds small zucchini
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Half a white or red onion;
thinly sliced and separated
into rings
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3 large, mild green chiles,
roasted, peeled, seeded,
cut into thin strips, or 1 can
(4 oz) diced
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1 can (2 1/4 oz) sliced ripe
olives, drained
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1/3 cup Oil and Vinegar Dressing (search recipes)
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1 avocado, peeled, seeded,
and cubed
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1/4 cup crumbled queso fresco
(Mexican cheese) or feta cheese
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DIRECTIONS
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1:
Cut zucchini crosswise into
1/2-inch slices. Place in a steamer or
cover with water in a saucepan; bring
to a boil, reduce heat, cover, and
cook until barely tender (approximately
5 to 8 minutes); do not overcook.
Drain and rinse in cold water.
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2:
Combine zucchini, onion, chiles,
and olives; mix with Oil and Vinegar
Dressing. Chill at least 2 hours.
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3:
Just before serving stir in the
avocado and top with the crumbled
cheese.
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4:
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