Try this fresh salad topped with sliced grilled chicken breast. photo: Abigail Weber

Squash and zucchini season has commenced! In about three weeks I’ll probably reach my saturation point but for now, I’m reveling in its essential “summerness.” There’s really no end to the recipes you can create with these versatile veggies. Think, ratatouille, zucchini bread, chilled soups, and gorgeous grills. It’s been mighty humid here of late so I’ve been loathe to fire up the stove or oven. In light of that, here’s a great no-cook recipe for a sultry summer evening. Enjoy this as-is or add sliced grilled chicken to round out the meal. The prosciutto is nice and salty so you shouldn’t need to add extra salt. Just  finish the dish with cracked black pepper and baby basil leaves. So pretty, so tasty, and so refreshing.

Serves 6 as a side dish or 8 as an appetizer

1/4 cup lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon granulated sugar
1/4 cup olive oil
1 1/4 pounds mix of zucchini and squash, sliced into thin ribbons*
1/3 pound thinly sliced prosciutto
1/4 cup fresh basil leaves
Cracked black pepper to taste

1. In a small measuring jug, combine the lemon juice, mustard, sugar, and oil. Whisk to combine.
2. In a large bowl, combine the zucchini and squash slices and the prosciutto. Drizzle over the dressing and toss to coat. Sprinkle over basil leaves and pepper and serve.

*I used my trusty Japanese mandoline for these thin slices.

Nutritional analysis based on 6 servings:
Calories 198, Fat 19g, Sodium 203 mg, Carbohydrate 4g, Fiber 1g, Sugar 2g, Protein 4g