Citrus Squash Salad

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.


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 2
    yellow squash, ribbons or zoodles
  • 1
    zucchini, ribbons or zoodles
  • 1 tsp
  • 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

How to Make Citrus Squash Salad


  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.

Printable Recipe Card

About Citrus Squash Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy

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