Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto

Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto

Prep time: 30 minutes | Cook time: 20 minutes | Serves: 4 (about 1-1/2 cups each).

12 Ratings 3 stars

Using a vegetable peeler to make zucchini ribbons is a simple way to make salad a little more enticing. Although, with caramelized peaches and prosciutto in the mix, you won't have to twist anyone's arm to dig right in. 


Nutrition Information

Nutrition Facts per serving

Calories: 310 Sodium: 710mg
Fat: 24g Carbohydrate: 20g
Saturated Fat: 5g Dietary Fiber: 2g
Trans fats: 0g Sugars: 15g
Cholesterol: 20mg Protein: 7g


vitamin A
vitamin C



  1. For dressing, combine 1/3 cup olive oil, lemon juice, mustard, garlic, salt and pepper; set aside.
  2. Heat remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add prosciutto; cook, stirring constantly, for 3 to 4 minutes or until edges crisp. Remove skillet from heat and transfer prosciutto to a paper towel-lined plate.
  3. Wipe skillet with paper towel. Melt butter in same skillet over medium-high heat. Stir in sugar and heat until sugar is melted. Add peaches; cook, stirring occasionally, until peaches are golden brown. Remove from heat.
  4. Place greens in a salad bowl or on individual plates. Using a vegetable peeler, shave zucchini into ribbons; place over greens. Top with prosciutto, peaches and fennel. Drizzle with dressing. Garnish with fennel fronds, if desired, and sprinkle with Himalayan salt.
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