Fiesta Salad With Zucchini |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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FIESTA SALAD WITH ZUCCHINI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wiggins Estate in Caddo Mills, Texas in 1983. Ingredients:
1/2 pound small zucchini cut crosswise into 1/4 slices |
1/2 pound small crookneck squash cut into 1/4 slices |
2 tablespoons lemon juice |
1/4 cup salad oil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon ground cumin |
1 green onion thinly sliced |
1/3 cup diced green chilies |
1/3 cup pimento stuffed olives cut in half |
3 ounce cream cheese cut into cubes |
1 small avocado |
lettuce leaves |
4 cilantro sprigs |
Directions:
1. Steam zucchini and crookneck squash over boiling water until crisp tender about 3 minutes.
2. Plunge into ice water to cool then drain well.
3. In a large bowl combine lemon juice, oil, salt, pepper and cumin.
4. Add drained squash and stir lightly then chill 30 minutes.
5. Add onion, chilies, olives and cheese.
6. Peel and pit avocado then cut into small cubes then add to salad and mix lightly.
7. Arrange lettuce leaves on 4 salad plates then mound equal portions of salad on each plate.
8. Garnish each salad with a sprig of coriander then serve immediately.
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