Italian · Lunch
Cured Ham and Melon Salad
Thin slices of prosciutto draped over ripe cantaloupe wedges create the foundation of this Italian antipasto salad. Peppery arugula, bright lemon juice, and fruity olive oil add freshness and balance to the sweet melon and salty cured pork in a no-cook chilled dish.
$5
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
256Calories
24.8gProtein
14.4gFat
11.6gCarbs
9.6gSugar
1.5gFiber
2382mgSodium
48mgChol
4gSat Fat
540mgPotassium
38mgCalcium
1.4mgIron
0.8mcgVitamin B12
40mgVitamin C
low-carb
low-calorie
gluten-free
egg-free
low-cholesterol
mediterranean
all-time-classics
quick-lunch
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Arrange cantaloupe wedges across a chilled plate, then drape prosciutto slices loosely over the melon without fully covering it.
2
Toss the arugula with olive oil and lemon juice until glossy, then scatter over the melon and prosciutto.
3
Plate
Crack black pepper across the plate and serve immediately while the melon is cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz200g, about 14 thin slices prosciutto
- 11 oz150g, about 1/4 of a small cantaloupe cantaloupe melon
- 22 small handful (40g) arugula
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp black pepper, cracked
- 2 tsp2 tsp lemon juice
