Instructions

• Slice potatoes into ½ inch (1.25 cm) pieces. Boil in salted water until tender (about 10 to 15 minutes). Drain and set aside to dry.
• Toss zucchinis with 1 tablespoon olive oil, salt, and pepper. Heat pan and cook zucchinis for 3 to 4 minutes per side, or until charred and softened. Set aside.
• Whisk lemon juice with mustard and 1 tablespoon olive oil. Season with salt and pepper.
• Arrange potatoes, zucchinis, and avocado in bowl. Drizzle with dressing and serve.