Zucchini Fiesta Salad

Try this Zucchini Fiesta Salad recipe, or contribute your own. "Salads" and "Vegetarian" are two of the tags cooks chose for Zucchini Fiesta Salad.

Cuisine: AmericanMain Ingredient: Zucchini

(0, 0) (reviews)

0 people want to try | 0 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 1 hours
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 4 Servings

1 Green onion, thinly sliced

Lettuce leaves

Fresh coriander (cilantro)

1/2 lbSmall zucchini*

1 pk(3 oz.) cream cheese***

1/2 tsSalt

1/4 cSalad oil

2 tbLemon juice

Dash of pepper, ground cumin

1/3 cPimento-stuffed olives**

1 Small avocado

1/3 cDiced green chilies

1/2 lbSmall crookneck squash*

Zucchini Fiesta Salad Preparation

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