Zucchini Fiesta Salad Recipe - Cooking Index
Zucchini Fiesta Salad Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Small zucchini |
| 1/2 lb | 227g / 8oz | Small crookneck squash |
| 2 tablespoons | 30ml | Lemon juice |
| 1/4 cup | 59ml | Salad oil |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Pepper - ground cumin | |
| 1 | Green onion - thinly sliced | |
| 1/3 cup | 48g / 1.7oz | Green chilies - diced |
| 1/3 cup | 78ml | Pimento-stuffed olives |
| 1 | Cream cheese | |
| 1 | Avocado (small) | |
| Lettuce leaves | ||
| Fresh coriander (cilantro) |
Cut zucchini and squash crosswise in 1/4 inch-thick slices.
Cut onions in half crosswise.
Cut avocado 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.
Source:
Taste of Home, Feb-March, 1997
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