Zucchini Melon Salad Food

MELON AND ZUCCHINI CARPACCIO SALAD

Steps:

• Slice the zucchini lengthwise with the help of a peeler. You can choose to remove the seeds or keep them according to your taste. Arrange on a plate and set aside.
• Remove all the cantaloupe seeds and peel, then with the help of a peeler cut into thin slices.
• Divide the melon and zucchini slices in two serving plates, and decorate with crumbled feta, baby mint leaves, and a glug of Extra-virgin olive oil. Season with freshly cracked sea salt and pepper and serve immediately.

ZUCCHINI RIBBON SALAD

Steps:

• Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
• Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.

ZUCCHINI MELON SALAD

Steps:

• Cut zucchini crosswise diagonally into 1/8-inch-thick slices using slicer and transfer to a colander set over a bowl. Sprinkle with salt, tossing to coat, and let stand 5 minutes, then rinse under cold water. Arrange in 1 layer on paper towels and pat dry.
• Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
• Divide melon, zucchini, and chicken among 4 plates. Shave about one fourth of cheese into curls with a vegetable peeler and divide curls and mint among the 4 plates. Drizzle each plate with oil and lime juice. Season with salt and pepper. Serve immediately.

SUMMER CHERRY, MELON AND ZUCCHINI SALAD

Steps:

• Use a sharp vegetable peeler or mandolin to cut the melon and zucchini, lengthwise, into thin slices. Now cut each zucchini slice, lengthwise, in half. Artfully arrange the melon and zucchini slices and cherries on a platter. Top with cheese, pecans and mint leaves. Drizzle with the oil and vinegar, season with salt and pepper, and serve.

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE

Steps:

• Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
• Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
• Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

YELLOW SQUASH & WATERMELON SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.

MEDITERRANEAN ZUCCHINI SALAD

Steps:

• Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.