Zucchini Fiesta Salad

• 12 lb zucchini, cut crosswise in 1/4 inch-thick slices
• 12 lb crookneck yellow squash, cut crosswise in 1/4 inch-thick slices
• 2 tablespoons lemon juice
• 14 cup salad oil
• 12 teaspoon salt
• 18 teaspoon ground cumin
• 1 green onion, thinly sliced
• 13 cup green chili, diced
• 13 cup pimento stuffed olive, cut in half crosswise
• 1 (8 ounce) package cream cheese, cut in 3/4-inch cubes
• 1 small avocado
• lettuce leaf
• fresh cilantro

1. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes).
2. Plunge into ice water to cool; drain well.
3. In a large bowl, combine lemon juice, oil, salt, and cumin.
4. Add drained squash and stir lightly; chill for 30 minutes.
5. Add onion, chilies, olives, and cheese.
6. Peel and pit avocado; cut into small cubes.
7. Add to salad and mix lightly.
8. To serve, arrange lettuce leaves on 4 salad plates.
9. Mound equal portions of salad on each plate.
10. Garnish each salad with a sprig of coriander.

zucchini, crookneck yellow squash, lemon juice, salad oil, salt, ground cumin, green onion, green chili, pimento stuffed olive, cream cheese, avocado, fresh cilantro

Taken from www.food.com/recipe/zucchini-fiesta-salad-7032 (may not work)