Cookbook

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Raw Summer Squash Salad with Proscuitto

Ingredients

• 3 summer squash (could sub some for zucchini), raw, sliced into thin rounds
• 1 tsp salt
• 2 tbsp mint leaves, chopped
• 1 tbsp olive oil
• 2 tsp lemon juice
• ½ teaspoon lemon zest
• ½ tsp pepper
• 3 slices prosciutto (thin sliced)
• ¼ cup feta cheese

Directions

Toss yellow squash/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.