Ensalada Esmeralda with Avocado Dressing

Yield:
4 to 6 servings
Level:
Easy
Ingredients
  • 1 pound zucchini, steamed whole
  • 3 ounces Panela cheese
  • 2 tablespoons sliced green onion
  • 2 roasted and peeled poblano chiles, cut in strips
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup pimientostuffed olives, sliced
Directions
  • Cut the zucchini in thick slices. Crumble the cheese. In a mediumsize 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    00:25

    Not what you're looking for? Try:

    Valencian Salad (Ensalada Valenciana)

    Recipe courtesy of Daisy Martinez