• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Zucchini Fiesta Salad

  • Recipe Submitted by on

Category: Vegetarian, Salads, Vegetables

 Ingredients List

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

 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.

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