Zucchini and Avocado Salad

4 sm. zucchini, cut into 1/4" slices*, approx. 1 lb.
8 green onions with tops, sliced
1 tablespoon vegetable oil
1 medium avocado
1 tablespoon lemon juice
1 small green pepper, coarsely shredded
4 oz chopped green chilies
Oil and Vinegar Dressing (below)
Salad greens

Cook and stir zucchini and green onions in oil until zucchini is crisp tender,
about 3 minutes. Cover and refrigerate at least 2 hours.

Cut avocado lengthwise into halves; cut halves into 1/4" slices. Sprinkle with lemon juice.

Toss zucchini mixture, avocado, green pepper, chilies and Oil and Vinegar Dressing. Serve on salad greens.

Oil and Vinegar Dressing

1/4 cup vegetable oil
2 tablespoon vinegar
1/2 teaspoon salt
Dash of pepper

Shake all ingredients in tightly covered jar; refrigerate. Shake before serving.

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