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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | medium | zucchini | 1/2 | teaspoon | salt | 5 | tablespoons | vinegar, white | 1 | cloves | garlic minced | 1/4 | teaspoon | thyme, dried | 1/2 | cup | olive oil, extra virgin | 1 | cup | garbanzo beans (chick peas) | 1/2 | cup | olives, sliced, black | 3 | medium (2-1/2" dia) | Green onion, sliced | 1 | whole | avocados, cut into small cubes | 1/3 | cup, crumbled | feta cheese | 1 | head (5" dia) | Bibb lettuce, | 1 | small whole (2-2/5" dia) | Tomatoes, sliced | 2 | tablespoons | 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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