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 time20 Min
methodNo-Cook or Other
yellow squash, ribbons or zoodles
zucchini, ribbons or zoodles
fresh lemon juice
cracked black pepper
crumbled feta cheese
red peppers, diced
italian parsley, chopped
How To Make
Cut squash & zucchini using a zoodle cutter into thin shreds or use a peeler to cut into paper thin ribbons.
Mix olive oil, lemon juice, lemon zest, salt and pepper. Pour over the squash and toss.
Stir in the parsley and red peppers.
Heat the prosciutto until crisp.
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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