Zucchini Salad - Ensalada de Calabacitas

Vegetarian vegetable Salad Side Dish from lovely Mexico

Prep Time 5

Cook Time 10

Total Time 15

Servings people

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