Ingredients:
1/2 lb zucchini, cut crosswise in 1/4 inch-thick slices
1/2 lb crookneck yellow squash, cut crosswise in 1/4 inch-thick slices
2 tablespoons lemon juice
1/4 cup salad oil
1/2 teaspoon salt
1/8 teaspoon ground cumin
1 green onions, thinly sliced
1/3 cup green chilies, diced
1/3 cup pimento stuffed olives, cut in half crosswise
1 (8 ounce) packages cream cheese, cut in 3/4-inch cubes
1 small avocados
lettuce leaves
fresh cilantro
Directions:
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, 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.
Servings: 4
Time preparation: 15 min.
Time total: 18 min.