Ingredients
2 pounds zucchini1/2 cup water2 teaspoons seasoned salt12 large ripe pitted olives2/3 cup olive oil1/2 cup white wine vinegar1 teaspoon salt1/2 teaspoon paprika1/2 teaspoon pepper1/2 teaspoon sugar1/4 teaspoon basil leaves1 clove garlic1 avocadoPimientoor red pepper strips
Preparation
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 the 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.
Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.
