Zucchini Boat Salad
6 small zucchini, halved lengthwise
2 small ripe avocados, peeled
1 small onion, minced
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 clove of garlic minced
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 cups torn mixed lettuces and greens
2 tomatoes, cut into wedges
Bring a large pot of salted water to a boil. Add
the zucchini to the boiling water and blanch for
about 3 minutes, until barely tender crisp. Drain.
Plunge into cold water to stop the cooking; and
diced drain well.
Scoop the center pulp out of the zucchini,
leaving about 1/4 inch of flesh to support the
skins. Drain the shells upside down on paper
Dice the zucchini pulp. In a medium-sized bowl,
combine the zucchini, avocado, and onion.
In a small. bowl, combine the oil: vinegar, garlic,
salt, and pepper. Mix well. Pour the dressing into
the avocado mixture. Toss gently to mix. Taste
and adjust the seasoning. Spoon into the zucchini
shells. Cover and chill thoroughly, about 4 hours.
When you are ready to serve, arrange the lettuce
on individual salad plates or one large serving platter.
Arrange the zucchini boats on top. Garnish with the
tomato wedges and serve immediately