Use a very good quality oil in this recipe. 1-Slice zucchini into 1/4-inch slices. Cook and stir zucchini and green onions in oil until zucchini is crisp-tender, about 3 minutes. Cover and refrigerate at least 2 hours. 2-Cut avocado lengthwise into halves; cut halves into 1/4 inch slices. Sprinkle with lemon juice. Toss zucchini mixture, avocado, coarsely shredded green pepper, drained and chopped chilies and oil-and-vinegar dressing. Serve on salad greens. Dressing: Shake all dressing ingredients in tightly covered container. Refrigerate. Shake before serving. Jo Anne Merrill
