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.