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Shaved Summer Squash Salad with Prosciutto Crisps

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 20 mins
Total time 20 mins
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  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.