July 24, 2020

Shaved Zucchini & Melon Salad With Mint & Almonds

Recipe: Melissa Clark

“You can use any melon here, as long as you make sure the ratio of zucchini to melon is approximately equal, without one overpowering the other,” says The New York Times columnist and Dinner in French cookbook author Melissa Clark.


  • 2 medium zucchini, ends trimmed
  • Flaky sea salt
  • 1 cup fresh mint leaves, torn
  • 2 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tbsp white balsamic vinegar or fresh lemon juice
  • 1 small, sweet melon, halved, seeded and thinly sliced into half-moons, then skins removed
  • 1⁄3 cup sliced almonds, toasted
  • Shaved Parmesan
  • Pepper


Yield: Serves 6 to 8

Prepare Zucchini

  1. Use mandolin or sharp knife to slice zucchini lengthwise into very thin ribbons. Place ribbons in colander, sprinkle lightly with sea salt and toss. Let zucchini sit for 5 minutes to drain, then pat dry with kitchen towel and place in bowl.
  2. Add mint, oil, vinegar, and pinch of sea salt to zucchini and mix gently but thoroughly.

Assemble Salad

  1. Fan melon slices on individual serving plates and sprinkle with sea salt. Heap zucchini ribbons in mound on top of melon. Scatter almonds, Parmesan, more sea salt and black pepper, to taste, over salad. Drizzle with olive oil and serve.

Laura Edwards


Excerpted from Dinner in French by Melissa Clark. ©2020 by Melissa Clark. Photographs ©2020 Laura Edwards. Published in the U.S. by Clarkson Potter Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House, New York. Reproduced by arrangement with the Publisher. All rights reserved.