AVOCADO AND GARBANZO SALAD
7 oz. yellow squash, chopped 7 oz. can pimientos, drained, cut into thin strips 1 (16 oz.) can garbanzos, drained 1 small onion, thinly sliced 1 medium avocado, chopped 1/3 cup plus 3 Tbsp. stuffed green olives FOR THE DRESSING: 1/4 cup olive oil 1/4 cup lemon juice 2 small fresh red chillies, finely chopped 1/4 tsp. sugar
Place squash in a steamer basket over boiling water. Cover pan and steam 3 minutes, or until almost tender. Remove from steamer basket, rinse under cold water and drain.
Combine squash, beans, onion, avocado, and olives in a large bowl.
Combine olive oil, lemon juice, chillies, and sugar in jar with a tight-fitting lid. Shake well and pour over salad. Toss gently to combine.
Servings: 4 |