Melon Prosciutto Salad
Chessboard melon and prosciutto salad with mozzarella and nectarine.
Servings: 6 people
Equipment
- mini square cookie cutter 2cm
Ingredients
Salad
- 5 slices prosciutto 70 grams
- 3 nectarines
- 3 slices cantaloupe
- 2 mozzarella balls fresh
- fresh mint to garnish
Dressing
- 1 tablespoon honey
- 2 tablespoons lemon juice fresh
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- sea salt to taste
- pepper to taste
Instructions
- Slice the cantaloupe and nectarine, working around the seeds and the pit.
- Cut out the cubes with the square cookie cutter.
- To make the prosciutto roses, take out a piece of ham and place it on a flat surface.
- Halve the prosciutto lengthwise.
- Fold each half over twice and roll it into a rose. Repeat.
- Halve the mozzarella and cut out the square pieces.
- Arrange the cubes and prosciutto roses interchangeably in rows on a large platter.
- Top with fresh mint.
- Mix the lemon juice, honey, olive oil, and apple cider vinegar.
- Add sea salt and black pepper to taste.
- Drizzle the dressing over the salad.
- Serve.
Video
Nutrition
Calories: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 0.3mg
