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Zucchini fiesta salad

Yield: 4 Servings

Ingredients:

• 1/2 lb Small zucchini*
• 1/2 lb Small crookneck squash*
• 2 tb Lemon juice
• 1/4 c Salad oil
• 1/2 ts 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)

Instructions:

* 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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