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)
Oil and Vinegar Dressing
1/4 cup vegetable oil
2 tablespoon vinegar
1/2 teaspoon salt
Dash of pepper
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.
Dressing: Shake all ingredients in tightly covered jar; refrigerate. Shake each time before serving.
For Information about Low Carb Diets & Recipes
© Diabetes-Support. All Rights Reserved.