Ensalada Esmeralda with Avocado Dressing
| Yield: | 4 servings |
| Categories: |
| 1 | lb | Zucchini; steamed whole |
| 3 | oz | Panela cheese |
| 2 | tb | Sliced green onion |
| 2 | Roasted; peeled poblano chiles, cut in strips | |
| Sea salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Avocado Dressing; see * Note | ||
| Lettuce leaves | ||
| 1/4 | c | Pimiento-stuffed olives; sliced |
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