Refreshing Summer Squash Salad
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Description
Great dinner for the summer.
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
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.
Nutrition Facts
serving: 4 servings
calories: 122.6 kcal
carbohydrates: 6.5 g
protein: 5 g
saturated fat: 3.3 g
cholesterol: 17.8 mg
sodium: 901.8 mg
fiber: 2.5 g
sugar: 1.3 g
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