Citrus Squash Salad

Susie D.

By
@1SusieD

Are you looking for a different way to serve garden squash? This salad is bright, tart, and pretty. I used my zoodle cutter and roughly cut the shreds in 2-3 inch pieces, but very thin ribbons would work just as well. The original recipe called for mint, but I used parsley. Kalamata olives, thin slices of purple onion could be added as well.


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Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2
yellow squash, ribbons or zoodles
1
zucchini, ribbons or zoodles
1 tsp
salt
1 Tbsp
olive oil
2 tsp
fresh lemon juice
1/2 tsp
lemon zest
1/2 tsp
cracked black pepper
3 slice
prosciutto, chopped
1/2 c
crumbled feta cheese
1/4 c
red peppers, diced
1/4 c
italian parsley, chopped

Directions Step-By-Step

1
Cut squash & zucchini using a zoodle cutter into thin shreds or use a peeler to cut into paper thin ribbons.
2
Mix olive oil, lemon juice, lemon zest, salt and pepper. Pour over the squash and toss.
3
Stir in the parsley and red peppers.
4
Heat the prosciutto until crisp.
5
Divide the squash among 4 plates. Top each with the feta crumbles and the crisp prosciutto. This can also be mixed, chilled, and served in a bowl.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian, Diabetic, Dairy Free, Kosher
Other Tags: Quick & Easy, Healthy