I actually made this recipe last week for my own personal lunch and it was so simple and flavorful, that I decided to post up the recipe on the blog!
This happens a lot – I make something for myself without the intention of posting the recipe on the blog and then… I do.
I guess I overthink my blog recipes – I always think that my quick and easy lunch recipes aren’t “worthy” of the blog, but it’s quite the opposite, I’m finding.
I had some leftover prosciutto from a meat and cheese platter that I needed to use up, so I tossed it in with raw zucchini noodles, made a simple vinaigrette with red wine vinegar and shallots, and grabbed some sunflower seeds out of the pantry to toss in.
I let the noodles sit in the vinaigrette for about 10 minutes to soften and the result was so surprisingly delicious (I honestly wasn’t expecting so much flavor!)
The combination of the sweetness from the prosciutto with the saltiness of the sunflower seeds and tanginess of the dijon mustard is so tasty.
In the end, I added some chopped tomatoes for color and well, because it’s unofficially summer and I want to use more tomatoes!
This dish will definitely stay in the fridge well – this dish serves one (after all, I made it for one originally), so the dressing is light and won’t lead to much excess moisture as it sits. Actually, the longer it sits, the softer the noodles get and the better the flavor! Just don’t go over 3-4 days.
I love tossing raw zucchini noodles with tangy vinaigrettes, they’re my new pasta salad.
Zucchini noodles are the new black?
Do you like eating raw zucchini noodle salads? Would you like to see more of them as lunch ideas?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
Chilled Zucchini Noodle and Prosciutto Salad with Sunflower Seeds
- For the vinaigrette:
- 1 tablespoon red wine vinegar
- 1/2 tablespoon minced shallot
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1/2 teaspoon dijon mustard
- For the pasta:
- 3 pieces of prosciutto roughly sliced
- 1 medium zucchini Blade C
- 1 teaspoon roasted and salted sunflower seeds
- 2 tablespoons deseeded chopped tomatoes
- Whisk together all of the ingredients for the vinaigrette. Then, toss together the prosciutto, zucchini noodles, sunflower seeds, tomatoes and vinaigrette. Divide into bowls.