Zucchini & Snow Pea Salad

Zucchini & Snow Pea Salad

adapted from Gourmet-June 2008

This pretty salad is light and tangy. Salting the zucchini make it taste less raw but keeps it crisp.

Makes 2 servings                                                              0 WW pp / serving

6 oz. zucchini, very thinly sliced
1/3 tsp. Kosher salt
1 1/2 tsp. soy sauce
1 Tbsp. rice vinegar (unseasoned)
1/4 tsp. sugar substitute
1 tsp. toasted sesame seeds

1. Place the zucchini in a sieve set in the sink or over a bowl; Toss the zucchini with the salt and allow to drain for 30 minutes.
2. Blanch the snow peas in a pot of boiling salted water for 90 seconds.
3. Drain and transfer to an ice bath to stop the cooking process.
4. Whisk together the soy sauce, vinegar and sugar substitute.
5. Rinse the zucchini under cold water; Using a kitchen towel pat the zucchini and snow peas to remove any excess water.
6. Combine the zucchini, snow peas and dressing to a large bowl; Toss to coat.
7. Sprinkle with toasted sesame seeds before serving.

Enjoy!