Marinated Zucchini Salad
Marinated Zucchini Salad2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Refrigerator
- Paper towel
Ingredients
- 3 med zucchini
- 1/2 t. salt
- 5 T white vinegar
- 1 clove garlic
- 1/4 t. dried thyme (I used 1 t. fresh)
- 1/2 c. EV olive oil
- 1 c. drained canned garbanzo beans
- 1/2 c. pitted ripe olives (or whatever olive you prefer)
- 3 green onions (I used one pearl onion)
- 1 canned chipotle in adobo, drained, seeded, minced
- 1 ripe avocado cubed
- 1/3 c. crumbled queso anejo (or whatever your preference)
- 1 head leaf lettuce
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