Zucchini is one of my favorite ingredients. One of my comfort foods is calabacitas, a dish I realized I have not posted here yet. This dish is a bit different, but I like the combination of flavors.
The recipe comes from the Cooking with too hot tamales cookbook by Mary Sue Milliken and Susan Feniger. While the name implies a salad, I think of it as more of a side dish, and works especially well when paired with grilled dishes.
Ensalada de Green Goddess
1 pound zucchini
2 ounces panela or queso fresco, diced
1 bunch scallions/green onions, sliced
2 poblano peppers, roasted, seeded, chopped and diced
½ cup Spanish pimento-stuffed green olives, sliced
Avocado Dressing (see below)
Steam the whole zucchini over simmering water until softened through but not mushy. Cut into thick slices.
Combine all of the ingredients except of the dressing. Toss to combine well. Add the dressing to your taste, toss gently. Place the salad in the refrigerator for at least 30 minutes before serving.
1 avocado, halved, seeded, peeled and chopped
Juice of 2 lemons
1/3 cup mayonnaise
1 serrano chile, stemmed and seeded
½ small white onion, chopped
1 tablespoon honey or agave nectar
1 tablespoon Worcestershire sauce
1 garlic clove, chopped
¼ teaspoon cayenne pepper
Salt and pepper, to taste
Place all the ingredients in a blender and puree until smooth. Pour any unused dressing in a container and cover. Use within 2 days.