Shaved Summer Squash Salad with Prosciutto Crisps

Photo: Anna Williams; Styling: Pam Morris
Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.

Yield:

4 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 68
Fat 4.9 g
Satfat 1.1 g
Monofat 3 g
Polyfat 0.7 g
Protein 3.5 g
Carbohydrate 3.6 g
Fiber 1.1 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 269 mg
Calcium 36 mg

Ingredients

1 medium zucchini
2 medium yellow squash
1/4 teaspoon salt
2 tablespoons thinly sliced fresh mint
1 tablespoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
3 thin slices prosciutto (1 ounce), chopped
1/4 cup (1 ounce) crumbled ricotta salata or feta cheese

Preparation

1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds. Place zucchini and squash in a medium bowl, and toss with salt.

2. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over zucchini and squash; toss.

3. Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp.

4. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.

Note:

Ivy Manning,

June 2011