Haloumi, Snap Pea, and Zucchini Salad PREP TIME: 5 minTOTAL TIME: 10 minSERVINGS: 4 ½ lb sugar snap peas, strings removed4 oz Haloumi cheese, cut into 4 slices½ lb baby zucchini, trimmed and halved lengthwise2 tsp olive oil2 Tbsp fresh mint leaves1 lemon, cut into 6 wedges
- PREPARE lightly oiled grill for medium heat.2. COOK snap peas in pot of boiling salted water until crisp-tender, 1 to 2 minutes. Drain in colander and transfer to bowl of ice water. Once cool, drain and halve crosswise.3. COAT cheese and zucchini lightly with olive oil spray. Grill, turning, until zucchini is golden and tender, 4 minutes, and cheese is browned and crisp, 5 minutes. Cut zucchini crosswise into bite-size pieces and break cheese into chunks.4. COMBINE snap peas, zucchini, cheese, oil, and mint in large bowl. Squeeze 2 lemon wedges over salad and toss. Season and serve with remaining lemon wedges. Take it to go: Toss in a travel-friendly container, leaving out the lemon, and chill. Squeeze with lemon just before eating. NUTRITION (per serving) 154 cal, 8 g pro, 8 g carb, 2 g fiber, 10 g fat, 0.5 g sat fat, 12 mg sodium MORE: 10 Ideas For All That Zucchini
