* 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.
From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co.