1 lb. zucchini
2 tsp. garlic salt
1/4 tsp. sugar
1 lg. ripe avocado
6-8 lg. pimentos
1/2 c. water
1/4 tsp. paprika
1/4 c. basil white wine vinegar
1 tsp. Mei Yen seasoning
1/4 tsp. med. grind black pepper
1/3 c. olive oil
1 tbsp. instant toasted onions

Scrub zucchini, cut off the ends and slice into 1/2 inch slices. Cook in water and Mei Yen for 5-7 minutes; drain well. Combine garlic salt, paprika, pepper, sugar, vinegar and oil. Shake to combine well. Pour over zucchini. Marinate the zucchini in dressing several hours or overnight. Just before serving drain off dressing. Peel and slice avocado, cut olives in half lengthwise. Arrange zucchini, avocado and olives on platter. Garnish with salad greens. Add toasted onion to dressing, shake well again and spoon over salad. Serves 4.