Since I started the 52 salad challenge. I have tried a number of vegetables prepared in ways I’m not used to – primarily raw vegetables that I have always had cooked before. This list includes beets, kale, and Brussels sprouts. So far, not one has been a disappointment. This salad is another example of that. Recommended by my friend Misty from Life Where We Are – this salad features raw zucchini.
Zucchini Ribbon Salad with Prosciutto and Almonds
(adapted from Williams Sonoma’s Shaved Zucchini Salad with Almonds & Asiago)
- 1-2 small zucchinis
- 3 cups spinach
- 2-4 slices of prosciutto chopped or sliced
- handful of almonds, chopped
- few sprigs of parsley chopped
- Dressing Ingredients
- ¼ cup extra virgin olive oil
- Juice of half a lemon
- 1 clove garlic minced
- salt and pepper
- Whisk salad ingredients together in a medium sized bowl until well combined.
- Peel the zucchini with a vegetable peeler. Start on one side an then switch to the other. You can discard the middle portion if it becomes to difficult to peel.
- Add zucchini and parsley to the dressing and mix well.
- Put spinach on salad plates and layer with zucchini mixture. Top with almonds and prosciutto.
Did They Eat It?
Gordie (4 years old): Refused to try it.
Nicky (15 months): Liked the zucchini.
Stephen: It was good.
Dana: I really liked this salad. It was nice and fresh. It would be a good light lunch or a dinner starter.
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