Instructions: Use a very good quality oil in this recipe. 1-Slice courgette into 1/4-inch slices. Cook and stir courgette and green onions in oil until courgette 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 courgette 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.