Refreshing Summer Squash Salad

Refreshing Summer Squash Salad

4
T.J. 4

"Great dinner for the summer."

Ingredients

30 m servings 123 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

4
  1. 5 Ratings

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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 befor...

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.

Great recipe! Very tangy crisp great salad got rave reviews! I mixed all the ingredients together to take to a 4th of July event and it stayed crisp and beautiful and was a great compliment to a...