4 small zucchini, cut into ¼-inch slices
8 green onions, sliced
¼ cup plus 1 Tbsp vegetable oil, divided
Salt and pepper
1 medium avocado
1 Tbsp lemon juice
1 red bell pepper, cored and diced
1 (4-oz) can chopped green chilies, drained
2 Tbsp chopped fresh cilantro
3 Tbsp red wine vinegar
½ tsp crushed red pepper flakes
Preparation: Serves 4
Sauté zucchini and green onions in 1 tablespoon oil until zucchini is crisp-tender, about 3 minutes. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours.
Peel, pit and cut avocado into ¼-inch slices. Sprinkle with lemon juice. Toss zucchini mixture, avocado, red pepper, chilies and fresh cilantro. Whisk remaining oil, vinegar and red pepper flakes together and toss with zucchini salad. Adjust seasoning to taste with additional salt and pepper. Serve over mixed greens.