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citrus squash salad

(1 RATING)
9 Pinches 1 Photo
1SusieD avatar
Updated on Aug 7, 2016

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
cook time
method No-Cook or Other
yield

Ingredients

  • 2 - yellow squash, ribbons or zoodles
  • 1 - zucchini, ribbons or zoodles
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon cracked black pepper
  • 3 slices prosciutto, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red peppers, diced
  • 1/4 cup italian parsley, chopped

How To Make citrus squash salad

  • Step 1
    Cut squash & zucchini using a zoodle cutter into thin shreds or use a peeler to cut into paper thin ribbons.
  • Step 2
    Mix olive oil, lemon juice, lemon zest, salt and pepper. Pour over the squash and toss.
  • Step 3
    Stir in the parsley and red peppers.
  • Step 4
    Heat the prosciutto until crisp.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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