Zucchini Fiesta Salad

* 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.