Zucchini Avocado salad with Graviera cheese

This salad is served in one of my favorite taverns here in Athens called Canela. There they serve simple but tasty Mediterranean food. The important thing about this salad is the Graviera cheese. It should not be too salty and not too hard. One might try it with a piece of young Pecorino.

I dedicate this recipe to the Fruit a month event at Mharo Rahastan’s blog.

Bring water to boil and boil the zucchini until they are al dente.

Cut the Avocado in half, remove the stone and peel it. Cut into thick slices. Put with the zucchini into a bowl and mix. Grade the cheese over it.

Mix olive oil, lemon juice and pepper in a cup and pour it over the salad.