Pesto & Prosciutto Zoodle Salad | Fit Healthy Recipes
Pesto & Prosciutto Zoodle Salad
20 mins prepServes 4
A fresh and light salad made with raw zucchini noodles, arugula, pine nuts, and prosciutto, all smothered in a homemade pesto. Perfect for summer and can be made vegan by omitting the prosciutto.
1: Place the zucchini noodles in a colander or sieve, generously sprinkle with salt, and leave to rest for a minimum of 20 minutes to draw out water.
2: Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the prosciutto out on a parchment paper-lined baking sheet and bake for approximately 12 minutes until crispy.
3: Once cooked, remove the prosciutto from the oven and break it into small pieces.
4: To make the pesto, combine the basil, garlic, pine nuts, lemon juice, olive oil, salt, and pepper in a food processor and blend until smooth. Set aside.
5: Place the zucchini noodles between paper towels and squeeze to remove excess moisture.
6: In a bowl, combine the zucchini noodles, arugula, pine nuts, chopped prosciutto, and pesto. Toss to mix well before serving.
