It's wonderful to mix green and yellow, but play with the squash ingredients -- use pattypan or pale green zucchini, possibly yellow zucchini. 

• 1/2 pound small - yes small- zucchini, sliced on the diagonal
• 1/2 pound small crookneck squash, sliced on the diagonal
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and freshly milled pepper to taste
• 1/4 teaspoon ground cumin
• 1 scallion, finely sliced on the diagonal with greens
• 1/4 - 1/3 cup green chiles, diced ( according to taste)
• 1 (3 oz.) package cream cheese, cut in 3/4 inch pieces
• 1 avocado
• Lettuce for serving
• Fresh cilantro for garnish

Method

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. 

Serves: 4

Contributor: Helen Rodriguez

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