Ingredients
4
4 servings
- •2 yellow squash, shaved into thin strips
- •1 zucchini, shaved into thin strips
- •1 teaspoon salt
- •2 tablespoons chopped fresh mint
- •1 tablespoon olive oil
- •2 teaspoons fresh lemon juice
- •0.5 teaspoon grated lemon zest
- •0.5 teaspoon freshly ground black pepper
- •3 slices prosciutto, chopped
- •0.25 cup crumbled feta cheese
Instructions
- Toss yellow squash and zucchini with salt in a large bowl.
- Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat.
- Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes.
- Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.
Nutritional Facts
Per 4 servings
- Calories: 123
- Carbohydrate: 7g
- Fat: 9g
- Fiber: 3g
- Protein: 5g
- Sugar: 1g
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