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Zucchini Fiesta Salad

1/2 pound zucchini, cut crosswise in 1/4 inch-thick slices
1/2 pound yellow squash, cut crosswise in 1/4 inch-thick slices
2 tablespoon lemon juice
1/4 cup salad oil
salt
dash pepper
dash ground cumin
1 green onion, thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives, chopped
1 package (3 oz.) cream cheese, cubed
1 small avocado
Lettuce leaves
Fresh coriander (cilantro)

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.

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