Zucchini Salad – Ensalada de Calabacitas is a very tasty Mexican salad made from cooked zucchini/courgette. The flavour and texture compliments the scallions/spring onions and avocados and absorbs the lovely hit of the poblano chilli. A perfect dressing of vinegar, olive oil and mustard is poured over the top as the finishing touch. This is usually served as a side dish but I have enjoyed this as my main dish.
Zucchini Salad – Ensalada de Calabacitas
Vegetarian vegetable Salad Side Dish from lovely Mexico
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Servings: 4 people
Calories: 361kcal
Ingredients
- 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
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: 361kcal | Carbohydrates: 3g | Protein: 1g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Sodium: 23mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g