Shaved Summer Squash Salad with Prosciutto Crisps

By Reen

Nutritional Information
Serving size: 3/4 cup
Amount per serving Calories: 68
Fat: 4.9g
Saturated fat: 1.1g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.7g
Protein: 3.5g
Carbohydrate: 3.6g
Fiber: 1.1g
Cholesterol: 6mg
Iron: 0.5mg
Sodium: 269mg
Calcium: 36mg

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

Step 1

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.