Categories: Salads, Vegetables 
      Yield: 4 servings 
  
    1/2 lb Small zucchini* 
    1/2 lb Small crookneck squash* 
      2 T  Lemon juice 
    1/4 c  Salad oil 
    1/2 t  Salt 
      1 x  Dash of pepper, ground cumin 
      1 ea Green onion, thinly sliced 
    1/3 c  Diced green chilies 
    1/3 c  Pimento-stuffed olives** 
      1 pk (3 oz.) cream cheese*** 
      1 ea Small avocado 
      1 x  Lettuce leaves 
      1 x  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. 
  Per Serving:  5 grams protein, 10 grams carbohydrate, 24 milligrams 
  cholesterol, 335 calories.