Zucchini Fiesta Salad

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Zucchini Fiesta Salad

 

1/2 pound small zucchini

1/2 pound small crookneck squash

2 tablespoons lemon juice

1/4 cup salad oil

1/2 teaspoon salt

1 dash pepper, ground cumin

1 green onion, thinly sliced

1/3 cup diced green chilies

1/3 cup pimento stuffed olives

1 3 oz. package cream cheese

1 small avocado

lettuce leaves

fresh coriander

 

Cut zucchini and squash crosswise in 1/4 inch-thick slices. Cut onions in

half crosswise. Cut avocado 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.