Savoring the Seasons: Ribbon Summer Salad

This month’s Clean Eating magazine had a section for summer side dishes with only three main ingredients, and a few pantry staples. The simplicity caught my attention.

The sweet melon, savory zucchini, thin sliced ham blended with a light viniagrette really make this salad come together in a special way.  It is a unique, easy to prepare salad that rocks the chart in delivering the fresh taste of summer.

Ribbon Summer Salad
Serves 6
Recipe from Clean Eating

2 zucchini, trimmed
1/4 lb. all-natural, thin, deli-sliced ham (no added nitrates)
1/4 cantaloupe, seeded and cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried mint (note: fresh mint also works, but add it in at the end instead of mixing it into dressing)
1/2 teaspoon sea salt and fresh ground black pepper
1.  Run a vegetable peeler lengthwise along the edge of each zucchini to make long ribbons.  Stack ham slices and cut into approximately 1×5-inch strips.
2.  In a medium bowl, combine zucchini, ham and cantaloupe.  In a small bowl, whisk together oil, vinegar, mint, salt and pepper.  Pour dressing over zucchini mixture and toss gently to combine.

23 thoughts on “Savoring the Seasons: Ribbon Summer Salad

  1. I can't get enough of salads at this time of year…there are so many juicy and sweet produce on the markets these days. Your zucchini ribbon salad with melon looks wonderfully delicious, Velva.


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