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


yellow squash, ribbons or zoodles
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


1Cut squash & zucchini using a zoodle cutter into thin shreds or use a peeler to cut into paper thin ribbons.
2Mix olive oil, lemon juice, lemon zest, salt and pepper. Pour over the squash and toss.
3Stir in the parsley and red peppers.
4Heat the prosciutto until crisp.
5Divide 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