Citrus Squash Salad

★★★★★ 1 Review
1SusieD avatar
By Susie D.

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.

prep time 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
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How To Make

  • 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.
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