Susie’s Breakfast Salad No. 2: Melon & Zucchini Ribbons with Ginger-Lime Dressing
Skip your morning green smoothie and try out this light and bright melon and zucchini salad with ginger-lime dressing. This refreshing bowl of melon and zucchini is light and crunchy enough to brighten any morning, but it can pull double duty as a side salad. And mix up your toppings. Add avocado, little twists of prosciutto or even a fried egg. It's your breakfast!
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Ingredients
Salad
| 1/2 quarted and sliced in ribbons using a vegetable peeler cantaloupe |
| 4 medium, sliced in ribbons with peeler or spiralizer, if available zucchini |
| 1 handful mint leaves |
| 6 large, cut in chiffonade ribbons basil leaves |
| 4 diced cilantro stems |
| 1 optional, sliced scallion or spring onion |
Dressing
| 2 tbsp lime juice plus zest |
| 2 tbsp soy sauce |
| 1 tbsp fresh, peeled, and grated ginger |
| 1 tsp Dijon mustard |
| 2 tsp honey |
| 2 tbsp rice wine vinegar |
| 1/2 cup olive oil |
Susie’s Breakfast Salad No. 2: Melon & Zucchini Ribbons with Ginger-Lime Dressing Directions
1. Whisk together all the dressing ingredients, except the oils. 2. Slowly pour in the oil, whisking all the while to incorporate and emulsify. 3. Slice or spiralize your melon and zucchini. 4. Add the melon and zucchini ribbons to a bowl, pour over the dressing and toss through with the herbs. 5. Add other toppings, if desired. Try avocado slices, little twists of prosciutto, fried egg, or crunchy pepitos (pumpkin seeds).
Recipe notes
You can also cube the zucchini and scoop the cantaloupe with a melon baller and serve with the basil and cilantro in a one-person bowl. You can substitute Ponzu sauce for the soy and lime.
