Chilled Zucchini Noodle and Prosciutto Salad with Sunflower Seeds
Try this Chilled Zucchini Noodle and Prosciutto Salad with Sunflower Seeds recipe.
Try this Chilled Zucchini Noodle and Prosciutto Salad with Sunflower Seeds recipe.
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dijon mustard
- for the pasta:
- for the vinaigrette:
- 1/2 ablespoon minced shallot
- 3 pieces of prosciutto roughly sliced
- 1 medium zucchini blade c
- 1 teaspoon roasted and salted sunflower seeds
- 2 tablespoons deseeded chopped tomatoes
- Carbohydrate 3.15326890895281 g
- Cholesterol 0 mg
- Fat 3.47525000144734 g
- Fiber 0.0895624989018466 g
- Protein 0.11984374998305 g
- Saturated Fat 0.472220000199849 g
- Serving Size 1 1 Serving (21g)
- Sodium 29.1765936213535 mg
- Sugar 3.06370641005096 g
- Trans Fat 0.0959200000391944 g
- Calories 45 calories
Step-by-step
- Whisk together all of the ingredients for the vinaigrette.
- Then, toss together the prosciutto, zucchini noodles, sunflower seeds, tomatoes and vinaigrette.
- Divide into bowls.
The Moisture Problem
Raw zucchini contains over ninety percent water by weight. Salt the spiralized strands thirty minutes prior to dressing. Place them in a colander over a sink to drain excess liquid. Press the noodles gently between clean kitchen towels to extract remaining moisture. Skipping this step dilutes the red wine vinegar emulsion and turns the bowl watery.
Vinaigrette Mechanics
Emulsifying olive oil, honey, red wine vinegar, and Dijon mustard requires aggressive whisking or a small glass jar. Pour the oil in a thin stream while whisking rapidly to bond the fat and acid. Miced shallots benefit from a ten-minute soak in the vinegar before oil is added to soften their sharp edge. Use a microplane for mincing if you want a smoother dressing texture.
Texture and Pairing
Roasted sunflower seeds and sliced prosciutto provide necessary crunch and salt to balance the soft vegetable strands. Pair this salad alongside a warm loaf of crusty sourdough bread to absorb the residual dressing at the bottom of the bowl. Consume immediately after tossing because salt draws out more liquid over time.
