Zucchini Salad - Ensalada de Calabacitas
- Cook the zucchini in boiling salted water until cooked but still firm and crisp, about 5 to 6 minutes.
- Drain, chop coarsely, and cool to room temperature.
- Combine the zucchini, scallions, chiles, and avocados in a large bowl.
- Whisk together the oil, vinegar, mustard, salt, and pepper and pour over the vegetables.
- Toss gently to combine and serve on lettuce leaves.