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Green Lent Spring Salad With Avocado Dressing, Dutch

Created by dienia b on July 24, 2015

Step 1: Cut the zucchini lengthwise into quarters.
Step 2: Using a sharp knife the seeds and cut the flesh into angled slices, about 1 cm thick.
Step 3: Heat the oil in a wok and fry the zucchini for 3 minutes.
Step 4: Press garlic after 2 minutes then add garlic to above pan.
Step 5: Season with pepper and salt. Put in a bowl.
Step 6: Meanwhile, break the bottom of the asparagus and cut into 3 pieces.
Step 7: Bring a pot of water to boil and cook them with the garden peas 4 minutes.
Step 8: Drain the vegetables and rinse with cold water.
Step 9: Put in the zucchini.
FOR THE DRESSING
Step 10: Halve the avocados lengthwise and remove the pit.
Step 11: Puree the pulp in the blender with the lime juice, Tabasco, yogurt, parsley, water and salt to a thick liquid dressing.
Step 12: Spoon half of the dressing over the salad.
Step 13: Tear the mozzarella into pieces and place on the salad.
Step 14: Sprinkle with the parsley and serve the rest of the avocado dressing is also separately.