Refreshing Summer Squash Salad


Great dinner for the summer.

Prep Time:
25 mins
Cook Time:
5 mins
Total Time:
30 mins
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

  • ½ teaspoon grated lemon zest

  • ½ teaspoon freshly ground black pepper

  • 3 slices prosciutto, chopped

  • ¼ cup crumbled feta cheese


  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.

Nutrition Facts (per serving)

123 Calories
9g Fat
7g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 123
% Daily Value *
Total Fat 9g 12%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 902mg 39%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 5g
Vitamin C 19mg 94%
Calcium 78mg 6%
Iron 1mg 5%
Potassium 351mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love