Zucchini and Mushroom Salad with Ricotta Salata

A simple, farmers' market-inspired creation. Try it with the gorgeous yellow zucchinis you see at the farmers' market. While ricotta salata seems to be the perfect choice for this summer dish, you can also use goat or another sheep milk cheese. Who said cooking needs to be hard?

Step: 1

Lightly toss together the zucchini strips, mushrooms, chervil, ricotta salata cheese, and lemon juice in a salad bowl. Season to taste with salt and pepper.

Per Serving: 263 calories; protein 18.3g; carbohydrates 22.4g; fat 12.9g; cholesterol 50.1mg; sodium 704mg.