Zucchini Fiesta Salad Recipe

* Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes.

Step 1

Steam zucchini and crook neck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.

Step 2

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.

Step 3

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.

Things You'll Need

  • 1/2lb Small zucchini*
  • 1/2lb Small crook neck squash*
  • 2tb Lemon juice
  • 1/4c Salad oil
  • 1/2ts Salt
  • Dash of pepper, ground cumin
  • 1ea Green onion, thinly sliced
  • 1/3c Diced green chilies
  • 1/3c Pimento-stuffed olives**
  • 1pk (3 oz. ) cream cheese***
  • 1ea Small avocado
  • Lettuce leaves
  • Fresh coriander (cilantro)

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