Zucchini fiesta salad

4 servings

Ingredients

Quantity Ingredient
½ pounds Small zucchini*
½ pounds Small crookneck squash*
2 tablespoons Lemon juice
¼ cup Salad oil
½ teaspoon Salt
1 x Dash of pepper, ground cumin
1 each Green onion, thinly sliced
⅓ cup Diced green chilies
⅓ cup Pimento-stuffed olives**
1 pack (3 oz.) cream cheese***
1 each Small avocado
1 x Lettuce leaves
1 x Fresh coriander (cilantro)

Directions

* Cut crosswise in ¼ inch-thick slices. ** Cut in half crosswise.

*** Cut in ¾-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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