Melon & Prosciutto Salad

Melon Salad 2b copyThe weather is heating up here in Southern California, giving us a glimpse of long summer days to come. I’m dreaming of beach days and wet suit-free surf sessions in balmy waters and sunny afternoon mountain hikes. Is it June yet? How about now?

To hold us over until summer vacation, I’ve come up with this light, sweet Melon & Prosciutto Salad. It’s summer vacation in food form… 🙂

Melon & Prosciutto Salad
A Recipe by Diana Keuilian
Prep time
Total time
Serves 4

  • 2 cups Cantaloupe, thinly sliced
  • 2 cups Honeydew, thinly sliced
  • 1 cup fresh Blackberries, halved
  • 16 oz Prosciutto
  • 3 Tablespoons chives, snipped
  • 1 lemon, juice and zest
  • 1 shallot, minced
  • Dash of crushed red pepper
  • Dash of sea salt

  1. Arrange the melons, berries and prosciutto on each plate. Sprinkle with snipped chives.
  2. In a small bowl combine the lemon juice and zest, shallot, red pepper and salt. Mix well then drizzle over the plated salads.

Calories: 90     Fat: 8     Carbohydrates: 2     Sodium: 50     Fiber: .5     Protein: 2    

Recipe for melon salad


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