Ensalada Esmeralda With Avocado Dressing

Recipe Ingredients

1 lb	454g / 16oz	Zucchini - steamed whole
3 oz	85g	Panela cheese
2 tablespoons	30ml	Sliced green onion
2		Roasted, peeled poblano chiles - cut in strips
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Avocado Dressing - see * Note
		Lettuce leaves
1/4 cup	59ml	Pimiento-stuffed olives - sliced

Recipe Instructions

* Note: See the "Avocado Dressing" recipe which is included in this collection.

Cut the zucchini in thick slices. Crumble the cheese. In a medium-size bowl, combine the zucchini and cheese with the green onion, poblano chiles, sea salt and pepper. Add the Avocado Dressing and mix gently. Refrigerate for 20 to 25 minutes.

Serve on bed of lettuce leaves and garnish with the olives.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6270 broadcast 04-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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