Savoring the Seasons: Ribbon Summer Salad

PUBLISHED ON: 05.10.2014

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.

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