Summer Squash Salad with Basil Vinaigrette and Crispy Prosciutto
Prep time: 
Total time: 
Serves: 4
gluten-free, grain-free, paleo, dairy-free, egg-free

Basil vinaigrette adapted from What's Gaby Cooking
  • 3-4 medium yellow summer squash
  • 4 thin slices prosciutto, about 2 ounces
  • ¼ cup toasted pine nuts (or other nut of your choice)
  • fresh basil, for garnish
Basil Vinaigrette
  • ¼ cup Terra Delyssa Organic Extra Virgin Olive Oil
  • 2 tablespoons white wine vinegar
  • 1 cup fresh basil, stems removed
  • 1 tablespoon minced shallot
  • 1 small clove garlic, minced
  • red pepper flakes, to taste
  • sea salt to taste
  1. Make the vinaigrette first. Combine all the ingredients for the basil vinaigrette in a high speed blender and blend for 60 seconds until very smooth. Season with salt and pepper to your taste. Set aside.
  2. Heat a frying pan over medium-high heat with just a light coating of olive oil or ghee. Add prosciutto in one layer, and cook, turning, about 5 minutes or until it's golden brown, crispy and wrinkled. Transfer to a plate to cool; crumble and reserve.
  3. Cut the ends off the yellow squash and using your spiralizer, spiralize cut into thin noodles. Add the squash noodles to a large serving bowl and toss well with the basil vinaigrette, making sure the noodles are evenly coated. Top with the crispy prosciutto, the toasted pine nuts and a little fresh basil. Serve.
Recipe by Tasty Yummies at