Recipe for Zucchini Fiesta Salad


1/2 lb small zucchini*
1/2 lb small crookneck squash*
2 tablespoon lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1 single dash of pepper, ground cumin
1 each green onion, thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives**
1 pkg (3 oz.) cream cheese***
1 each small avocado
1 single lettuce leaves
1 single 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.

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