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Zucchini and Melon Salad

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    25 minutes

  • Cook Time:

    0 minutes

Ingredients

You can dice the cantaloupe into 1" pieces instead of using a melon baller.
1/4 cup extra-virgin olive oil
3 Tbsp. lemon juice
2 tsp. honey
Salt and pepper
1/2 cantaloupe, seeded
3 zucchini (about 1 lb.)
1/2 cup chopped fresh parsley, mint, or a blend of the two
1/2 cup shaved Parmesan cheese
1/4 cup pine nuts, toasted
Zucchini and Melon Salad

Directions

1. In a large bowl, whisk oil, lemon juice, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper to make a vinaigrette; set aside.
2. Using a melon baller, scoop out cantaloupe until you have roughly 2 cups of melon balls. Using a vegetable peeler, shave long, thin ribbons of zucchini until you reach the seeds; discard or reserve cores for another use.
3. Toss melon, zucchini, and herbs with vinaigrette until combined and season with salt and pepper to taste. Transfer salad to plates and top evenly with Parmesan and pine nuts.
Source: Hannaford fresh Magazine, July - August 20

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 3 g (15%)
Cholesterol 5 mg (2%)
Sodium 350 mg (15%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 2 g (8%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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