Instructions: * Cut crosswise in 1/4 inch-thick slices.

** Cut in half crosswise.

*** Cut in 3/4-inch cubes.

Steam courgette 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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