Ensalada de Calabacitas Zucchini Salad Recipe

1      Reviews by:    Nancy Suydam   Ensalada de Calabacitas Zucchini Salad Recipe uses tasty vegetables including zucchini, red onion, mild green chile, ripe olives and avocado drizzled with oil and vinegar dressing and topped with queso fresco. Food Category:    Salads Cuisine Origin:    Mexican    Servings:4 Calories per Serving:280 Print Preview Rate This Recipe Prep Time:   12 Minutes Cook Time:   2 Hours 12 Minutes Total Time:   2 Hours 24 Minutes

INGREDIENTS

• 2 pounds small zucchini
• Half a white or red onion; thinly sliced and separated into rings
• 3 large, mild green chiles, roasted, peeled, seeded, and cut into thin strips, or 1 can (4 oz) diced chiles
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 1/3 cup Oil and Vinegar Dressing (search recipes)
• 1 avocado, peeled, seeded, and cubed
• 1/4 cup crumbled queso fresco (Mexican cheese) or feta cheese

DIRECTIONS

• Cut zucchini crosswise into 1/2-inch slices. Place in a steamer or cover with water in a saucepan; bring to a boil, reduce heat, cover, and cook until barely tender (approximately 5 to 8 minutes); do not overcook.
• Drain and rinse in cold water.
• Combine zucchini, onion, chiles, and olives; mix with Oil and Vinegar Dressing. Chill at least 2 hours.
• Just before serving stir in the avocado and top with the crumbled cheese.

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