Description
A salad consisting of shaved squash tossed in a lemon mint dressing and topped with salty feta and crispy prosciutto, perfect for Summer!
Ingredients
Scale
- 1 medium zucchini
- 2 medium yellow squash
- 1/4 tsp (1.25 ml) salt
- 2 tbsp (30 ml) thinly sliced fresh mint
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) lemon zest
- 1 tsp (5 ml) fresh lemon juice
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 3 thin slices prosciutto (1 oz.), chopped
- 1/4 cup (1 oz.) crumbled feta cheese
Instructions
- Using a vegetable peeler, shave the zucchini and squash into thin strips (discard the seeds). Place the ribbons in a medium sized bowl and toss with salt.
- In a small bowl, combine the mint, olive oil, lemon zest, lemon juice, and ground black pepper. Whisk and then pour over the vegetables. Toss to coat.
- In a small nonstick skillet over medium heat, saute prosciutto for 2 minutes, or until crisp.
- Divide salad amongst 4 plates and top each with prosciutto and feta cheese.
Notes
From Cooking Light June 2011
- Prep Time: 15 mins
- Cook Time: 2 mins