Title: Zucchini Fiesta Salad
Categories: Vegetarian Salad Vegetable
Yield: 4 Servings
| 1/2 | lb | Small zucchini* |
| 1/2 | lb | Small crookneck squash* |
| 2 | tb | Lemon juice |
| 1/4 | c | Salad oil |
| 1/2 | ts | Salt |
| | | Dash of pepper, ground cumin |
| 1 | | Green onion, thinly sliced |
| 1/3 | c | Diced green chilies |
| 1/3 | c | Pimento-stuffed olives** |
| 1 | pk | (3 oz.) cream cheese*** |
| 1 | | 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.