Avocado And Zucchini Salad

Directions

1. Wash the zucchinis, cut off the ends, and cut into slices one half inch thick.
2. Bring the water to boil, add in the zucchini slices and 1 tsp. salt. Cover and cook for about 6 min (don't allow to become mushy). Drain the zucchini and put aside in a bowl.
3. In a c., mix together the remaining salt the garlic, tarragon, pepper, sugar, vinegar and oil. Pour the dressing over the zucchini and mix well. Allow to marinate at least 6 hrs in the fridge or possibly overnight.
4. Peel and stone the avocado and cut it into thin slices.
5. Drain the zucchinis and reserve the marinade.
6. Cut the stuffed olives in half.
7. TO SERVE: Put the lettuce leaves onto four individual plates, and arrange the zucchinis, cut olives and avocado slices over. Garnish each with a sprig of the watercress. Pass the reserved marinade separately.
8. Serves: 4
9. NOTE: This salad may also be made in quantity for a buffet, in that case, tear the lettuce leaves into smaller pcs and mix the whole thing together as a tossed salad.