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Zucchini Tomato Salad

Zucchini Tomato Salad


  • 1/2 pound Small zucchini*
  • 1/2 pound Small crookneck squash*
  • 2 tablespoons Lemon juice
  • 1/4 cup Salad oil
  • 1/2 teaspoon Salt
  • 1 each Green onion — thinly sliced
  • 1/3 cup Diced green chilies
  • 1/3 cup Pimento-stuffed olives**
  • 1 package (3 oz.) cream cheese***
  • 1 each Small avocado


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.

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