Author Notes
This salad surprised me with it's goodness. I wasn't so sure how raw squash would turn out but I'll go ahead and tell you it was a great dish. Perfect for when you want to throw a salad together with minimal cooking time. The dressing is simple and the flavors really pop with the crunchy prosciutto and tangy feta.
This salad would pack well for a picnic or if you're worried about the toppings just bring them in separate bags and toss in at the last minute. It's quite beautiful too, isn't it? Serve it up to impress and I'm sure you will.
Recipe is thanks to Cooking Light. —goodspoon
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Ingredients
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3-5
small zucchini and squash
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1/4 teaspoon
salt
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2 tablespoons
fresh mint, thinly sliced
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1 tablespoon
extra-virgin olive oil
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1/2 teaspoon
lemon zest
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1 teaspoon
fresh lemon juice
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1/4 teaspoon
ground black pepper
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3 pieces
thinly sliced prosciutto, chopped
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1/4 cup
crumbled feta
Directions
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Shave the zucchini and squash either with a kitchen mandolin or vegetable peeler. Discard the seeded parts. Place the strips in a bowl and toss with salt.
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Combine mint and next 4 ingredients in a bowl and stir with a whisk or fork. Pour over squash and toss with your hands.
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Heat a skillet and crisp up the prosciutto for about 2 minutes. Portion out the squash salad onto plates then top with proscuitto and feta.
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