2 pounds zucchini 1/2 cup water 2 teaspoons seasoned salt 12 large ripe pitted olives 2/3 cup olive oil 1/2 cup wine vinegar 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon pepper 1/2 teaspoon sugar 1/4 teaspoon basil leaves 1 clove garlic 1 avocado Pimento or red pepper strips
SERVINGS 12
CATEGORY Salads
METHOD Chill
PREP 20 min.
TOTAL 20 min.
DIRECTIONS
Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. Cut olives in quarters; add to zucchini mixture. Combine oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield: 12 servings.
