Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes.
Transfer to a large bowl.
Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos.
Add the pepper and about 2 tablespoons vinaigrette.
Toss to coat the salad.
Add salt, if needed.
Make a bed of lettuce on a serving platter.
Mound the salad on the lettuce.
Sprinkle crumbled cheese on top.