Zucchini Fiesta Salad

Zucchini Fiesta Salad

  1/2 pound Small zucchini*
 1/2 pound Small crookneck squash*
 2 tablespoon Lemon juice
 1/4 cup Salad oil
 1/2 teaspoon Salt
 1 Dash pepper -- ground cumin
 1 Green onion -- thinly sliced
 1/3 cup Diced green chilies
 1/3 cup Pimento-stuffed olives**
 1 package (3 oz.) cream cheese***
 1 Small avocado
 Lettuce leaves
 Fresh coriander (cilantro)

* 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.