Marinated Zucchini Salad with Chipotles

• 2 medium zucchini
• 12 teaspoon salt
• 5 tablespoons white vinegar
• 1 clove garlic, minced
• 14 teaspoon oregano
• 12 cup olive oil
• 1 cup garbanzo beans, drained
• 3 green onions, sliced
• 12 cup sliced ripe olives
• 1 ripe avocado, cut into 1/2 ",cubes
• 1 chipotle chile in adobo, minced
• 3 tablespoons grated romano cheese or 12 cup freshly grated parmesan cheese
• 1 head boston lettuce, cored,separated into leaves

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.

zucchini, salt, white vinegar, clove garlic, oregano, olive oil, garbanzo beans, green onions, olives, avocado, romano cheese, boston lettuce

Taken from www.food.com/recipe/marinated-zucchini-salad-with-chipotles-33074 (may not work)