Total Time
18mins
Prep 15 mins
Cook 3 mins

This is a recipe that I adopted in the Recipezaar recipe give-away of Feb 2005 and made only a couple minor changes. I like it. Preparation time does not include 30 minutes chilling time.

Ingredients Nutrition

Directions

  1. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
  2. Plunge into ice water to cool; drain well.
  3. In a large bowl, combine lemon juice, oil, salt, and cumin.
  4. Add drained squash and stir lightly; chill for 30 minutes.
  5. Add onion, chilies, olives, and cheese.
  6. Peel and pit avocado; cut into small cubes.
  7. Add to salad and mix lightly.
  8. To serve, arrange lettuce leaves on 4 salad plates.
  9. Mound equal portions of salad on each plate.
  10. Garnish each salad with a sprig of coriander.
Most Helpful

5 5

Great salad! I didn't measure out the lemon juice (I just squeezed a whole, small lemon) and I replaced some of the cream cheese with mozzarella because I didn't have enough of either for a full recipe. This was nice and light, but also filling enough because of the cheese. A lovely summer salad...thanks for posting!