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Zucchini Salad - Ensalada de Calabacitas
Vegetarian vegetable Salad Side Dish from lovely Mexico
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Course:
Side Dish
Cuisine:
Mexican
Keyword:
Chillies, Salad, Spice, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
people
Calories:
361
kcal
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Ingredients
Metric
Imperial
5
medium
zucchini
sliced
6
large
scallions
thinly sliced
2
canned
poblano chiles
into strips
3
medium
avocados
coarsely chopped
2/3
cup
olive oil
1/3
cup
red wine vinegar
1
tsp
Dijon mustard
1
leaves
Lettuce
garnish
salt
to taste
ground pepper
to taste
Get ingredients with
Instructions
Cook the zucchini in boiling salted water until cooked but still firm and crisp, about 5 to 6 minutes.
5 medium zucchini
Drain, chop coarsely, and cool to room temperature.
Combine the zucchini, scallions, chiles, and avocados in a large bowl.
6 large scallions,
2 canned poblano chiles,
3 medium avocados,
salt,
ground pepper
Whisk together the oil, vinegar, mustard, salt, and pepper and pour over the vegetables.
2/3 cup olive oil,
1/3 cup red wine vinegar,
1 tsp Dijon mustard
Toss gently to combine and serve on lettuce leaves.
1 leaves Lettuce
Nutrition
Calories:
361
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
40
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
29
g
|
Sodium:
23
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
1
g