Marinated Zucchini Salad with Chipotles

This is a nice salad for your next Mexican dinner. The chipotles and avocado are a good combination. The prep time includes refrigerating.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 2  medium zucchini
• 1⁄2 teaspoon salt
• 5  tablespoons white vinegar
• 1  clove garlic, minced
• 1⁄4 teaspoon oregano
• 1⁄2 cup olive oil
• 1  cup garbanzo beans, drained
• 3  green onions, sliced
• 1⁄2 cup sliced ripe olives
• 1  ripe avocado, cut into 1/2 ",cubes
• 1  chipotle chile in adobo, minced
• 3  tablespoons  grated romano cheese or 1⁄2 cup  freshly grated parmesan cheese
• 1  head boston lettuce, cored,separated into leaves

Directions

1. Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise.
2. Place slices in bowl and toss with salt.
3. Spread out on several thicknesses of paper towels to drain for 30 min.
4. Pat dry.
5. Combine vinegar, garlic, and oregano.
6. Gradually whisk in oil.
7. Add zucchini, onions, beans, and olives.
8. Refrigerate, covered, at least 30 min.
9. and up to 4 hrs.
10. Just before serving, add avocado, chipotle and cheese; toss to mix.
11. Serve over bed of lettuce, with tortilla chips, if desired.