ZUCCHINI GARBANZO SALAD

3 medium zucchinis

1/2 tsp salt
5 tbsp white vinegar
1 garlic clove, minced
1/4 tsp thyme
1/2 cup olive or canola oil
1 cup garbanzo beans, drained
1/2 cup sliced pitted black olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avocado
3 tbsp grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes for garnish
fresh cilantro sprigs for garnish

Cut the zucchini lengthwise in half and then cut crosswise into 1/4-inch slices.  Place in a medium bowl with the salt and toss to mix.  Spread zucchini out on multiple layers of paper towels and let stand at room temperature 30 minutes to drain.

Combine the vinegar, garlic, and thyme in a large bowl.  Gradually whisk in the oil in a steady stream and continue whisking until thoroughly blended.

Pat the zucchini dry and add to the dressing.  Add the beans, olives, and green onions tossing lightly to coat.  Cover and refrigerate at least 30 minutes or up to 4 hours, stirring occasionally.

Add the chipotle chili to the salad just before serving.  Stir gently to mix in.  Peel, pit, and cut the avocado into 1/2-inch cubes.  Add the avocado and the Romano cheese; toss lightly to mix.

Serve in a shallow lettuce-lined bowl or rimmed plate.  Garnish with the sliced tomatoes and cilantro sprigs, if desired.