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
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.