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Plant-Based

Summer Ribbon Salad

This low-calorie summer salad combines cantaloupe, zucchini and ham to create the perfect sweet and salty combination. And it only takes 20 minutes to make.

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Servings
6
Cook Time
20 min
Duration
20 min

Ingredients

  • 2 zucchini, trimmed
  • 1/4 lb all-natural, thin, deli-sliced ham (no added nitrites or nitrates)
  • 1/4 cantaloupe, seeded and cut into 1-inch chunks
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried mint (TIP: Fresh mint also works here if you have some on hand, but add it in at the end instead of mixing into dressing.)
  • 1/8 tsp each sea salt and ground black pepper

Preparation

  1. Run a vegetable peeler lengthwise along the edge of each zucchini to make long ribbons. Stack ham slices and cut into approximately 1 x 5-inch strips.
  2. In a medium bowl, combine zucchini, ham and cantaloupe. In a small bowl, whisk together oil, vinegar, mustard, mint, salt and pepper. Pour dressing over zucchini mixture and toss gently to combine.

Nutrition Information

  • Serving Size 1 cup
  • Calories 64
  • Carbohydrate Content 5 g
  • Cholesterol Content 11 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 232 mg
  • Sugar Content 3.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g