Vegetable Salad with Prosciutto
A quick and refreshing salad of shredded vegetables topped with salty prosciutto and a simple olive oil dressing. Perfect for a light lunch or side dish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 220
- Protein
- 8g
Ingredients
- 4 cups mixed salad greens
- 1 medium carrot
- 1 medium zucchini
- 4 slices prosciutto
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- 1
Shred the 1 carrot and 1 zucchini using a box grater or spiralizer. Place the 4 cups mixed salad greens in a large bowl and top with the shredded vegetables.
- 2
In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper. Drizzle the dressing over the salad and toss gently to coat.
- 3
Tear the 4 slices prosciutto into bite-sized pieces and scatter over the salad. Serve immediately, garnished with fresh herbs like parsley or basil if you have them.
Tools you’ll need
- Box grater or spiralizer
- Large salad bowl
- Small bowl for dressing
- Whisk or fork
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