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Melon Salad with Prosciutto and Tomato
This simple melon salad with prosciutto, tomato, mint and basil is naturally paleo and gluten free and ready in just 15 minutes! A perfect summer side dish.
Course
Appetizer, Salad, Side Dish
Cuisine
American, Gluten Free, Grain Free, Paleo
Prep Time
10
minutes
minutes
Resting Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
165
kcal
Author
Danielle Esposti
Ingredients
½
cantaloupe (about 2 cups)
diced into 1" pieces
1
lb
heirloom tomates
diced into 1" chunks
1
teaspoon
flaky sea salt
3
oz
proscuitto
torn into bite sized pieces
⅓
cup
mint leaves
⅓
cup
basil leaves
1
tablespoon
apple cider vinegar
1
teaspoon
honey
2
tablespoon
extra virgin olive oil
cracked black pepper to taste
Instructions
Toss the diced cantaloupe and tomatoes in a salad bowl. Sprinkle with sea salt and set aside to macerate for 5 minutes.
Add the prosciutto, mint leaves, and basil leaves to the salad.
Whisk the apple cider vinegar and honey in a small bowl, then slowly pour in the extra virgin olive oil, whisking vigorously until emulsified.
Pour the vinaigrette over the melon salad and toss. Sprinkle with cracked black pepper to taste, and serve immediately.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
11
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0
g
|
Cholesterol:
19
mg
|
Sodium:
1076
mg
|
Potassium:
406
mg
|
Fiber:
2
g
|
Sugar:
8
g
|
Vitamin A:
3000
%
|
Vitamin C:
44.6
%
|
Calcium:
0
%
|
Iron:
0.7
%