Green leafy salads are a rarity in Mexico where cold vegetable
dishes called "ensaladas" are often served as a vegetable side dish
or main dish for a light meal.

Mexican Zucchini Salad (Ensalada de Calabacitas)

4-6 medium zucchinis (courgettes), thickly sliced
4-6 scallions (spring onions), green and white parts,
thinly sliced
2 canned poblano chiles, cut into thin strips
2-3 avocados, peeled and coarsely chopped
2/3 cup (160 ml) olive oil
1/3 cup (80 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Cook the zucchini in boiling salted water until cooked but still
firm and crisp, about 5 to 6 minutes.  Drain, chop coarsely, and
cool to room temperature.  Combine the zucchini, scallions, chiles,
and avocados in a large bowl.  Whisk together the oil, vinegar,
mustard, salt, and pepper and pour over the vegetables.  Toss gently
to combine and serve on lettuce leaves.  Serves 4 to 6.