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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * 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.
| Ingredients:
1/2 Pound(s) small zucchini* 1/3 c diced green chilies
1/2 Pound(s) small crookneck squash* 1/3 c pimento-stuffed olives**
2 Tablespoon(s) lemon juice 1 pk (3 oz.) cream cheese***
1/4 Cup(s) salad oil1 ea small avocado
1/2 Teaspoon(s) salt 1 x lettuce leaves
-1 dash of pepper, ground cumin 1 x fresh coriander (cilantro)
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