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This entry was posted on August 9, 2011 by Brian Larkowski.
4 small zucchini, cut into ¼-inch slices8 green onions, sliced¼ cup plus 1 Tbsp vegetable oil, dividedSalt and pepper1 medium avocado1 Tbsp lemon juice1 red bell pepper, cored and diced1 (4-oz) can chopped green chilies, drained2 Tbsp chopped fresh cilantro3 Tbsp red wine vinegar½ tsp crushed red pepper flakesMixed greens
Preparation: Serves 4Sauté zucchini and green onions in 1 tablespoon oil until zucchini is crisp-tender, about 3 minutes. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours.
Peel, pit and cut avocado into ¼-inch slices. Sprinkle with lemon juice. Toss zucchini mixture, avocado, red pepper, chilies and fresh cilantro. Whisk remaining oil, vinegar and red pepper flakes together and toss with zucchini salad. Adjust seasoning to taste with additional salt and pepper. Serve over mixed greens.
This entry was posted in Recipes on August 9, 2011 by Brian Larkowski.
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