Shaved Summer Squash Salad with Prosciutto Crisps

Gluten Free
Health score
3%
Shaved Summer Squash Salad with Prosciutto Crisps
20 min.
4
99kcal

Suggestions


As the warm summer sun shines down, there's nothing quite like a refreshing salad to brighten up your meal. Our Shaved Summer Squash Salad with Prosciutto Crisps is the perfect way to celebrate the vibrant flavors of the season while keeping things light and gluten-free. This delightful dish comes together in just 20 minutes, making it an ideal choice for a quick side dish, antipasti platter, starter, or even a snack when those midday cravings hit.

The star ingredients—tender yellow squash and zucchini—are beautifully shaved into thin strips, providing a crisp and delicate base. Tossed with a refreshing dressing that features bright lemon juice, aromatic mint, and a sprinkle of pepper, the salad bursts with flavor in every bite. And to elevate the experience, we've added the savory crunch of sautéed prosciutto crisps, which take the salad to a whole new level of deliciousness.

With just 99 calories per serving, this dish doesn’t compromise on taste while offering a nutritious option for anyone seeking a lighter fare. Perfect for dinner parties, picnics, or simply enjoying on your patio, this salad is sure to impress and satisfy. So, grab your peeler and whisk, and let’s create a beautiful summer salad that will make your taste buds dance with joy!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • ounce pecorino crumbled
  • tablespoons mint leaves fresh thinly sliced
  • teaspoon juice of lemon fresh
  • 0.5 teaspoon lemon zest grated
  • tablespoon olive oil extra virgin extra-virgin
  • ounce pancetta chopped thin
  • 0.3 teaspoon salt 
  • medium to 3 sized squashes yellow
  • medium zucchini 

Equipment

  • bowl
  • frying pan
  • whisk
  • peeler

Directions

  1. Shave the zucchini and squash into thin strips using a vegetable peeler. Discard seeds.
  2. Place zucchini and squash in a medium bowl, and toss with salt.
  3. Combine mint and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
  4. Pour over zucchini and squash; toss.
  5. Heat a small nonstick skillet over medium heat.
  6. Add prosciutto; saute for 2 minutes or until crisp.
  7. Place 3/4 cup salad on each of 4 plates. Top each serving with 1 tablespoon cheese; sprinkle evenly with prosciutto.

Nutrition Facts

Calories99kcal
Protein13.6%
Fat64.82%
Carbs21.58%

Properties

Glycemic Index
26.5
Glycemic Load
0.93
Inflammation Score
-5
Nutrition Score
7.8265217918417%

Flavonoids

Eriodictyol
0.83mg
Hesperetin
0.43mg
Naringenin
0.02mg
Apigenin
0.14mg
Luteolin
0.32mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:99.29kcal
4.96%
Fat:7.6g
11.69%
Saturated Fat:2.11g
13.16%
Carbohydrates:5.69g
1.9%
Net Carbohydrates:3.86g
1.4%
Sugar:3.44g
3.83%
Cholesterol:8.29mg
2.76%
Sodium:204.99mg
8.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.59g
7.17%
Vitamin C:27.03mg
32.77%
Vitamin B6:0.32mg
16%
Manganese:0.31mg
15.27%
Vitamin B2:0.21mg
12.47%
Potassium:423.76mg
12.11%
Folate:44.18µg
11.05%
Vitamin A:435.24IU
8.7%
Phosphorus:79.42mg
7.94%
Magnesium:29.44mg
7.36%
Fiber:1.83g
7.32%
Vitamin K:7.44µg
7.08%
Vitamin B1:0.09mg
6.15%
Vitamin B3:1.04mg
5.18%
Vitamin E:0.72mg
4.82%
Copper:0.09mg
4.54%
Calcium:44.73mg
4.47%
Zinc:0.64mg
4.25%
Iron:0.74mg
4.13%
Selenium:2.76µg
3.94%
Vitamin B5:0.32mg
3.19%
Source:My Recipes