Refreshing Summer Squash Salad recipe

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Ingredients

2 yellow squash, shaved into thin strips
1 zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Nutrition Info

122.6 calories
carbohydrate: 6.5 g
cholesterol: 17.8 mg
fat: 9.1 g
fiber: 2.5 g
protein: 5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 901.8 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss yellow squash and zucchini with salt in a large bowl.

  2. Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl, pour over squash mixture. Toss to coat.

  3. Heat a small nonstick skillet over medium heat, cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.

  4. Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Recipe Yield

4 servings

Recipe Note

Great dinner for the summer.

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