4 sm. zucchini, cut into 1/4" slices, approx. 1 lb.
8 green onions with tops, sliced
1 tbsp. vegetable oil
1 med. avocado
1 tbsp. lemon juice
1 sm. green pepper, coarsely shredded
1 (4 oz.) can chopped green chilies, drained
Oil and Vinegar Dressing (below)
Salad greens

Cook and stir zucchini and green onions in oil until zucchini is crisp tender, about 3 minutes. Cover and refrigerate at least 2 hours. Cut avocado lengthwise into halves; cut halves into 1/4" slices. Sprinkle with lemon juice. Toss zucchini mixture, avocado, green pepper, chilies and Oil and Vinegar Dressing. Serve on salad greens.

Other summer squash, such as crookneck or straightneck can be substituted for the zucchini.

OIL AND VINEGAR DRESSING:

1/4 c. vegetable oil
2 tbsp. vinegar
1/2 tsp. salt
Dash of pepper

Shake all ingredients in tightly covered jar; refrigerate. Shake before serving.