Melon Salad with Prosciutto

Melon and Prosciutto Salad | Lexi's Clean Kitchen

This Melon and Prosciutto Salad with Mint Apple Cider Vinaigrette is a flavorful and delicious addition to your summer table! It’s gluten-free and grain-free, and packed with fresh mint, sweet melon, ripe avocado, salty prosciutto, and the most wonderful light vinaigrette dressing.

Melon and Prosciutto Salad | Lexi's Clean Kitchen

Melon Prosciutto Salad

This Melon Salad with Prosciutto screams summer! And it also screams delicious: it’s sweet, salty, tangy and creamy! There is so much going on with this salad and in a good way! You want to know what really takes it over the top though? The fresh mint! Seriously, it ties the whole salad together and is NOT TO BE MISSED.

This is the perfect salad to serve up as an appetizer at a summer party but it also works equally as well as a light salad that WILL leave you satisfied.

Here’s what is in this Melon and Prosciutto Salad:

  • Olive Oil
  • Apple cider vinegar
  • Honey
  • Dijon mustard
  • Fresh Mint
  • Arugula
  • Cantaloupe
  • Honeydew melon
  • Mozzarella
  • Prosciutto
  • Avocado

Prosciutto and Melon Salad

Did you know you need to clean your melons before cutting?

Just in case you didn’t know! Make sure to clean your melons before cutting in them! Whenever you are cutting whole fruit, especially melons, you’ll want to wash the outside of the fruit in case there are any harmful germs on the outside of the fruit. Of course you aren’t eating the melon skin, but you are cutting through it, and the knife can transfer bacteria from the skin into the inner flesh as it gets dragged through! Simple scrub with a vegetable brush with warm water as you would potatoes!

If you like this fresh summer salad recipe, check out these others:

Melon Salad with Prosciutto

Prep Time 10 minutes Cook Time 00:00 Total Time 0:10 Serves 4


    Melon Salad with Prosciutto

    • 2 cups fresh arugula or greens of choice
    • 1 cantaloupe, sliced into half moons or cubed
    • 1 honeydew melon, diced
    • 1 8-ounce container small mozzarella balls
    • 15-20 slices prosciutto
    • 1 avocado, sliced
    • 1/4 cup mint leaves, thinly sliced



    1. In a small mixing bowl, whisk together the salad dressing ingredients. Taste and adjust seasoning as needed.
    2. Assemble all salad ingredients on a serving platter.
    3. Drizzle dressing over salad and serve with more dressing on the side!

    Recipe Notes

    • *You could use feta cheese instead of mozzarella cheese in this recipe!
    • *You can mix in honeydew melon
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    This post is sponsored by Rubbermaid FreshWorks. All opinions are always, 100% my own! 

    Prosciutto Wrapped Glazed Shrimp

    These Prosciutto Wrapped Glazed Shrimp are a combination of sweet and tangy with a hint of spice. They are the perfect appetizer for any occasion!

    Prosciutto Wrapped Glazed Shrimp

    I am so excited to share a recipe with you from Danielle’s newest cookbook, Celebrations! As someone who loves to entertain, this book is a total staple.  It is a beautiful book with over 100 recipes, perfect for any celebration or weeknight meal.

    Prosciutto Wrapped Glazed Shrimp

    From a Thanksgiving spread–complete with turkey and stuffing, creamy green bean casserole, and all of the quintessential pies. There’s also menus for both Christmas breakfast and dinner; a New Year’s Eve cocktail party, a Father’s Day menu, and Easter brunch. 

    I cannot wait to dive and and make the Grain-Free Corn Bread, the Fudge, and the Peach Cobbler! 


    Prosciutto Wrapped Glazed Shrimp
    Serves 10
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    1. ½ cup dried unsulfured apricots
    2. 1 ¼ cups water
    3. ¼ cup pure maple syrup
    4. ½ teaspoon chili powder
    5. ¼ teaspoon cayenne pepper
    6. 2 pounds jumbo raw shrimp (about 40 pieces), peeled and deveined with tails on
    7. 8 ounces prosciutto, sliced into thin ribbons
    1. Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
    2. To make the glaze, combine the apricots in a saucepan with ¾ cup of the water, the maple syrup, chili powder, and cayenne. Bring to a boil and simmer for 10 minutes, or until most of the liquid has evaporated and the apricots are rehydrated.
    3. Transfer the mixture to a blender and add the remaining ½ cup water. Blend until smooth.
    4. Wrap each shrimp with prosciutto and place, seam side down, on the baking sheet. Brush with glaze.
    5. Bake to 10 to 12 minutes, until the shrimp are opaque throughout. Brush again with the glaze midway through. Serve hot.
    Lexi's Clean Kitchen
    Prosciutto Wrapped Glazed Shrimp

    Grab your copy of Danielle’s book today, and check out her tour dates to see her in person!