Italian · Lunch
Cured Ham and Melon Salad (Keto)
Thin slices of prosciutto draped over chilled cantaloupe wedges, finished with olive oil, cracked black pepper and shaved Parmesan, with arugula and toasted pine nuts. Fresh and salty-sweet, this Italian antipasto plate emphasizes quality cured pork and ripe melon for structure without starch.
$5
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
428Calories
25.6gProtein
32.2gFat
11.2gCarbs
7.5gSugar
2.2gFiber
3146mgSodium
66mgChol
8.1gSat Fat
625mgPotassium
225mgCalcium
2.1mgIron
2.3mcgVitamin B12
24mgVitamin C
gluten-free
low-carb
low-calorie
low-cholesterol
keto
gluten-free
low-chol
Instructions
1
Prep
Arrange arugula over a chilled plate. Toast pine nuts in a dry skillet over medium-low heat for 2–3 minutes, shaking often, until golden and fragrant.
2
Build
Lay cantaloupe wedges over the arugula, then drape prosciutto slices loosely over the melon. Scatter shaved Parmesan and toasted pine nuts over top.
3
Plate
Drizzle with olive oil and lemon juice, crack black pepper over, add a pinch of flaky salt, then serve while melon is cold and prosciutto at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g prosciutto
- 7 oz200g cantaloupe melon
- 2 cup40g arugula
- 1 oz30g Parmesan
- 2 tbsp28g olive oil
- 1 oz28g pine nuts
- 2 tsp10ml fresh lemon juice
- black pepper, cracked, to taste
- 2 pinch2 pinch flaky salt
