Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Salad with White Asparagus and Sherry Vinegar and Olive Oil

Recipe courtesy of Fernando Terry Jr.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories