Zucchini Melon Salad

• 2 medium zucchini (3/4 lb total)
• 1 teaspoon salt
• 2 (3-inch-wide) wedges honeydew melon, seeded and rind removed
• 1 whole smoked chicken breast (1 lb), skinned and thinly sliced crosswise with a knife
• 1 (1/2-lb) piece Parmigiano-Reggiano
• 1/4 cup packed fresh mint leaves, cut crosswise into thin shreds
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lime juice
• an adjustable-blade slicer

1. 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.
2. Cut melon wedges lengthwise into 1/8-inch-thick slices using slicer.
3. 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.

zucchini, salt, honeydew melon, chicken, mint, extravirgin olive oil, lime juice

Taken from www.epicurious.com/recipes/food/views/zucchini-melon-salad-232490 (may not work)