Thursday, June 13, 2013

Shaved Summer Squash Salad with Prosciutto Crisps

  • 1 medium zucchini
  • 2 medium yellow squash
  • 1/4 teaspoon salt 
  • 2 tablespoons thinly sliced fresh mint 
  • 1 tablespoon extra-virgin olive oil 
  • 1/2 teaspoon grated lemon rind  
  • 1 teaspoon fresh lemon juice  
  • 1/4 teaspoon freshly ground black pepper 
  • 3 thin slices prosciutto (1 ounce), chopped 
  • 1/4 cup (1 ounce) crumbled ricotta salata or feta cheese 


  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. 
  2. Place zucchini and squash in a medium bowl, and toss with salt.
  3. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour the mixture over zucchini and squash; toss.
  4. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.
  5. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.


Calories: 68
Fat: 4.9g
Protein: 3.5g
Carbohydrate: 3.6g
Fiber: 1.1g
Cholesterol: 6mg
Sodium: 269mg
Calcium: 36mg

Recipe by Ivy Manning, Cooking Light

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