Zucchini fiesta salad

 
                           Zucchini Fiesta Salad
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Salads
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Small zucchini*
      1/2  pound         Small crookneck squash*
    2      tablespoon    Lemon juice
      1/4  cup           Salad oil
      1/2  teaspoon      Salt
                         Dash of pepper -- ground cumin
    1      each          Green onion -- thinly sliced
      1/3  cup           Diced green chilies
      1/3  cup           Pimento-stuffed olives**
    1      package       (3 oz.) cream cheese***
    1      each          Small avocado
                         Lettuce leaves
                         Fresh coriander (cilantro)
 
 *   Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut
in 3/4-inch cubes.
 
   Steam zucchini and crookneck squash over boiling water until crisp-tender
 (about 3 minutes).  Plunge into ice water to cool; drain well.
 In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained
squash and stir lightly; chill for 30 minutes.	Add onion, chilies, olives, and
cheese.  Peel and pit avocado; cut into small cubes. Add to salad and mix
lightly.
 To serve, arrange lettuce leaves on 4 salad plates.  Mound equal portions of
salad on each plate.  Garnish each salad with a sprig of coriander.
 
   Per Serving:	5 grams protein, 10 grams carbohydrate, 24 milligrams
 cholesterol, 335 calories.
 
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