Title: Zucchini fiesta salad
 Categories: Vegetarian, Salads, Vegetables
      Yield: 4 servings
 
    1/2 lb Small zucchini*
    1/2 lb Small crookneck squash*
      2 T  Lemon juice
    1/4 c  Salad oil
    1/2 t  Salt
      1 x  Dash of pepper, ground cumin
      1 ea Green onion, thinly sliced
    1/3 c  Diced green chilies
    1/3 c  Pimento-stuffed olives**
      1 pk (3 oz.) cream cheese***
      1 ea Small avocado
      1 x  Lettuce leaves
      1 x  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.