2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. 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 in adobo sauce, minced
3 Tbsp 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 minutes. 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.
Refrigerate several hours or overnight before serving.