Zucchini Fiesta Salad

1/2 pound each small zucchini and yellow squash, cut crosswise in 1/4 inch thick slices
2 Tbs lemon juice
1/4 cup olive oil
dash each of ground black pepper and ground cumin
1 scallion (including top), thinly sliced
1/3 cup diced green chilies
1/3 cup pimento-stuffed olives, quartered
3oz cream cheese, cut in 3/4 inch cubes
1 small avocado
baby spinach leaves
1/4 cup freshly chopped cilantro

1) Steam zucchini and yellow squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
2) In a large bowl, combine lemon juice, olive oil, salt, pepper and cumin. Add drained zucchini and yellow 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.
3) To serve, serve over a bed of baby spinach leaves. Garnish with cilantro.

Review: Initially, this tasted similar to egg salad. Then, I think the lemon juice and cream cheese decided to duke it out. I no longer liked it as much. I think it'd be much better without the lemon juice, and stick with the rest of the ingredients.