Step 1

In a large pot of boiling water cook green sugar snap peas, asparagus, and beans about 2 minutes or until color brightens. Drain and transfer vegetables to a bowl of ice water; let stand 1 minute. Drain vegetables and pat dry. In a large bowl combine blanched vegetables, the cucumber, and zucchini.

Step 2

Pour Chile-Lime Dressing over salad; toss to coat. Let stand 30 minutes. Top with Desired Protein Choice, pepitas, and, if desired, feta cheese.