Refreshing Summer Squash Salad

Refreshing Summer Squash Salad

3
T.J. 4

"Great dinner for the summer."

Ingredients 30 m {{adjustedServings}} servings 123 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Toss yellow squash and zucchini with salt in a large bowl.
  2. Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
  3. Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
  4. Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.
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Reviews 3

  1. 4 Ratings

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bd.weld
1/15/2015

A great salad with the zing from the lemon. I used my Spirooli to make the squash into thin strips. Thank you T.J. for this refreshing recipe.

Marge Dovan Gregory
7/20/2014

This salad was amazing! So light and tasty! I took it to a function and came home with an almost empty dish. I will definitely make it one of my regular go-to summer salads.

moc2948
7/10/2014

Absolutely fantastic. We've done this w/peas, French string beans, spinach - have the dressing on hand at dinner time just pick, wash, mix and eat. Don't know why we haven't tried squash before. Thank you.