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Yield:
12 Servings
Ingredients:
Instructions:
Instructions: Wash zucchini; cut off ends. Cut into 3/4" slices. Combine water and seasoned salt; pour over zucchini in saucepan. Cook until crisp-tender.
Drain; add olives; set aside. Combine 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. Remove garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield 12 servings. Email this Recipe:
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