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Ingredientes
- 2 med Zucchini
- 1/2 tsp Salt
- 5 Tbsp. White vinegar
- 1 x Clove garlic, chopped
- 1/4 tsp Oregano
- 1/2 c. Extra virgin olive oil
- 1 c. Garbanzo beans, liquid removed (I leave out and have not missed them)
- 3 x Green onions, sliced
- 1/2 c. Sliced ripe olives
- 1 x Ripe avocado, cut into 1/2" cubes
- 1 x Chipotle in adobo sauce, chopped
- 3 Tbsp. Grated Romano cheese -or possibly-
- 1/2 c. Freshly grated Parmesan cheese
- 1 head Boston lettuce, cored, separated into leaves
Direcciones
- Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 minutes. Pat dry.
- Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add in zucchini, onions, beans, and olives. Chill, covered, at least 30 minutes. and up to 4 hours. Just before serving, add in avocado, chipotle and cheese; toss to mix.
- Serve over bed of lettuce. This is INCREDIBLY DELICIOUS!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 670 | |
| Calories from Fat 554 | 83% |
| Total Fat 62.19g | 78% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 678mg | 28% |
| Potassium 604mg | 17% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 6.0g | 20% |
| Sugars 2.51g | 2% |
| Protein 10.06g | 16% |
