Zucchini Salad – Ensalada de Calabacitas

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

5 from 12 votes

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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: 361kcal

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Ingredients

 

MetricImperial

• 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