Recipe - Zucchini Fiesta Salad

One half pound Small zucchini*
One half pound Small crookneck squash*
2 tablespoon Lemon juice
One fourth cup Salad oil
One half teaspoon Salt
Dash of pepper, ground cumin
1 Green onion, thinly cut or sliced up
1/3 cup Diced green chilies
1/3 cup Pimentostuffed olives**
1 pack (3 oz.) cream cheese***
1 Small avocado
Lettuce leaves
Fresh coriander (cilantro)

* Cut crosswise in One fourth inchthick slices.
** Cut in half crosswise.
*** Cut in 3/4inch cubes.

Steam zucchini and crookneck squash over boiling water until
crisptender (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.

From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip