| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 mittel | Zucchini |
| 1/2 Teelöffel | salt |
| 5 Esslöffel | white vinegar |
| 1 | cloves garlic minced |
| 1/4 Teelöffel | oregano |
| 1/2 Tasse | olive oil |
| 1 Tasse | Garbanzo beans; drained |
| 3 | green onions sliced |
| 1/2 Tasse | ripe olives sliced |
| 1 | Ripe avocado; cut into 1/2" cubes |
| 1 | Chipotle in adobo sauce; minced |
| 3 Esslöffel | Grated Romano cheese or 1/2 cup freshly grated Parmesan cheese |
| 1 | Head Boston lettuce; cored, separated into leaves |
|
Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise. Place slices in bowl and toss with salt. Spread out on several thicknesses of paper towels to drain for 30 min. Pat dry.
Combine vinegar, garlic, and oregano. Gradually whisk in oil. Add zucchini, onions, beans, and olives. Refrigerate, covered, at least 30 min. And up to 4 hrs. Just before serving, add avocado, chipotle and cheese; toss to mix. Serve over bed of lettuce. This is Incredibly Delicious!!
Refrigerate several hours or overnight before serving. Serve with tortilla chips.
|
|
Anmerkungen zum Rezept:
|
