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
Instructions
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.
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.
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 https://tasty-yummies.com/summer-squash-salad-with-basil-vinaigrette-and-crispy-prosciutto/