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Add a photoServings: 4
Ingredients
- 1 lb zucchini
- 2 1/2 c. water
- 2 tsp salt
- 1 x (or possibly more) cloves of garlic, chopped Small healthy pinch dry tarragon Freshly grnd black pepper, to taste
- 1/2 tsp sugar (or possibly more to taste)
- 2 Tbsp. white wine vinegar
- 6 Tbsp. extra virgin olive oil
- 1 lrg avocado
- 12 x stuffed green olives Lettuce leaves
- 4 sprg of watercress
Directions
- Wash the zucchinis, cut off the ends, and cut into slices one half inch thick.
- Bring the water to boil, add in the zucchini slices and 1 tsp. salt. Cover and cook for about 6 min (don't allow to become mushy). Drain the zucchini and put aside in a bowl.
- In a c., mix together the remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil. Pour the dressing over the zucchini and mix well. Allow to marinate at least 6 hrs in the fridge or possibly overnight.
- Peel and stone the avocado and cut it into thin slices.
- Drain the zucchinis and reserve the marinade.
- Cut the stuffed olives in half.
- TO SERVE: Put the lettuce leaves onto four individual plates, and arrange the zucchinis, cut olives and avocado slices over. Garnish each with a sprig of the watercress. Pass the reserved marinade separately.
- Serves: 4
- NOTE: This salad may also be made in quantity for a buffet, in that case, tear the lettuce leaves into smaller pcs and mix the whole thing together as a tossed salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 214 | 89% |
| Total Fat 24.11g | 30% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1183mg | 49% |
| Potassium 413mg | 12% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.56g | 2% |
| Protein 1.85g | 3% |
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