Melon Salad with Prosciutto
This sweet and savory melon salad combines fresh melons, prosciutto, mint, and mozzarella with a homemade vinaigrette!
Servings: 4 servings
Equipment
- 1 Small Bowl
- 1 Serving Platter
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 Tablespoon apple cider vinegar
- 1 Tablespoons maple syrup or honey add more to taste
- 1/2 teaspoon dijon mustard more to taste
- 1 teaspoon finely chopped mint
- big pinch of salt and big pinch of pepper
- 1 shallot minced
- 2 cups fresh arugula
- 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
Instructions
- In a small bowl, whisk together the salad dressing ingredients. Taste and adjust seasoning as needed.1/4 cup extra-virgin olive oil, 3 Tablespoon apple cider vinegar, 1 Tablespoons maple syrup or honey, 1/2 teaspoon dijon mustard, 1 teaspoon finely chopped mint, big pinch of salt and big pinch of pepper, 1 shallot
- Assemble all salad ingredients on a serving platter.2 cups fresh arugula, 1 cantaloupe, 1 honeydew melon, 1 8- ounce container small mozzarella balls, 15-20 slices prosciutto, 1 avocado, 1/4 cup mint leaves
- Drizzle 1/2 of dressing over salad right before serving serve with more dressing on the side!
Notes
You could use feta cheese instead of mozzarella cheese in this recipe!
Storage: Once assembled, this melon salad is best served right away. However, you can prepare the different components in advance!
Whisk the dressing, and store it in an airtight container in the fridge for up to 5 days. Then, slice the fruit, sprinkle it with lemon juice or lime juice, and store it in a separate container for up to 3-5 days. Then, just combine al
Nutrition
Serving: 1serving | Calories: 490kcal | Carbohydrates: 41.7g | Protein: 20.7g | Fat: 29g | Saturated Fat: 6.5g | Cholesterol: 45mg | Sodium: 950mg | Fiber: 6.9g | Sugar: 22g