A week ago we held our Vie Spring Soiree (as most of you know by now!) to raise awareness for what we’re doing at Vie, bring the community together, and fund-raise for a good cause (UACC). The event was a success!
Now that the dust has settled, we’ve had a bunch of folks come forward and ask about this one particular fruit salad that was on display at the kids’ table. The dish, created by Vie Meal Planner Chef Hannah Matarazzo, is fantastic because it relies on the sweetness of melon to lure little mouths (and hands) in. The shredded zucchini is the secret ingredient! Practically flavorless against the juicy-sweet flavor of the melon and the punch of the lemon-y dressing, the zucchini camouflages itself very well, making this salad your new best friend in the “my kid doesn’t eat vegetables” department!
Here’s the recipe, and thanks Hannah for preparing this and so much more. To see some of her other creations in photographs, take a look at our post on the Vie blog.
1-2 ripe melons, peeled & cubed
2 small or 1 medium zucchini, top and bottom trimmed and shredded in a food processor or grated using a cheese grater
2 lemons, peels and seeds removed (you’ll be using the whole lemon)
1/4 cup apple cider vinegar
1 cup good olive oil
1/4 cup honey
1-2 tsp salt and pepper each, to taste
1/4 cup poppy seeds
In a large bowl, toss cubed cantaloupe and shredded/grated zucchini together, cover and chill.
While the salad chills, make the dressing: In a blender, food processor or nutribullet, combine the following until well-mixed and emulsified: 2 lemons, cider vinegar, olive oil, honey, salt and pepper (start with 1 tsp of each then increase after tasting, if desired).
Once mixed, stir in poppy seeds by hand.
Drizzle over salad as needed.
*Chef’s Tip: Add 2 Tbsp Dijon Mustard and 1 shallot, minced and you’ll have an excellent French honey mustard dressing for green salads!