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Hearty Southwest Salad

2 Tbsp. sweet onion, such as Vidalia, slivered
2 small or 1 large green chile peppers, slivered
2 Tbsp. sweet red pepper, slivered
1 avocado, cut into 1/2-inch chunks
8 Tbsp. grated Colby or Monterey Jack cheese
2 Tbsp. fresh cilantro
Greens of your choice
Fresh ground pepper to taste
(optional)1 cup cherry tomatoes
(optional)2 Tbsp. raw sunflower seeds or pine nuts

Cook zucchini in boiling salted water in a saucepan for 5 minutes, or until just tender-crisp. Drain, immerse in cold water to retard cooking process and then drain again. In a bowl, combine zucchini with the salad dressing. Marinate in refrigerator for 3 hours or longer. At least 30 minutes before serving, in a separate bowl, gently combine the cheese, onion, green chile peppers, red pepper, avocado, and cilantro. Chill for 30 minutes. Serve on a bed of greens. Top with freshly ground pepper and, if desired, the tomatoes, sunflower seeds or nuts.