 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | large | zucchini | 3 | dash | salt | 2 | tablespoons | vinegar, white | 1/2 | clove | garlic minced | 1/8 | teaspoon | thyme, dried | 3 1/4 | tablespoons | olive oil, extra virgin | 1/2 | cup | garbanzo beans (chick peas) | 1/2 | can (2 oz) | olives, sliced, black | 7/8 | large | Green onion, sliced | 1/3 | cup, pureed | avocados, cut into small cubes | 1/2 | wedge (1.33 oz) | feta cheese | 13 1/8 | leaves | Bibb lettuce, | 1/4 | cup cherry tomatoes | Tomatoes, sliced | 1/3 | plants | cilantro |
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Steps
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Sequence
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Step
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| | 1 | Cut zucchini lengthwise into halves; cut halves crossiwse into 1/4-inch-thick slices. Place slices in medium bowl; sprinklw with salt. Toss to mix. Spread zucchini on several layers of paper towels. Let stand at room temperature 30 minutes to drain. | | 2 | Combine vinegar, garlic and thyme in large bowl. Gradually add oil, whisking continuously until dressing is throughly blended. | | 3 | Pat zucchini dry; add to dressing. Add chick peas, olives and onions; toss lightly to coat. Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally. |
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