Melon and Prosciutto Salad recipe - ingredients, nutrition and when to eat it
A light salad that pairs the cool sweetness of melon with the salty flavor of prosciutto. It makes a refreshing side for a summer lunch or late dinner.
Salads & light · 10 minutes to cook
Tips: Remove excess moisture from the melon and baby greens so the dressing doesn’t become watery.
Tips: Keep the prosciutto chilled and add it just before eating for the best texture.
Tips: Don’t drizzle the dressing in advance; add it right before serving.
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Ingredients (1 serving)
- Melon — 180 g
- Prosciutto — 40 g
- Baby greens — 50 g
- Balsamic vinegar — 10 ml
- Olive oil — 5 ml
- Lemon — 10 g
- Ground black pepper — 0.2 g