Steam zucchini and crookneck squash over boiling water until just softened, about 3 minutes. Do NOT let get too soft. All squash, but especially zucchini, goes from tender to overcooked in a matter of seconds. When cooked, run under cold water to stop cooking and allow to drain.
In a large bowl, whisk together lemon juice, oil, salt pepper, and cumin. Whisk well until mixture begins to emulsify. Sir in cooled, drained squash and gently mix to coat the squash with dressing. Put in refrigerator for 20 minutes to absorb all flavors and to set. When chilled, add onion, chiles, olives, and cheese.
Peel, pit and dice the avocado and add to salad, mixing gently.
Serve on a bed of lettuce leaves with cilantro sprigs as garnish.
Contributor: Helen Rodriguez
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