Cantaloupe Prosciutto Salad with Mint Vinaigrette Dressing
What’s orange, savory, sweet and sour, has tons of antioxidants and #cancerhatesit? Give up? It’s this amazing Cantaloupe Prosciutto Salad with Mint Vinaigrette Dressing!
This salad is a summertime favorite with loads of taste explosions and good for you ingredients. Nevermind it is raw food and so simple to make. Should I go on our do you just want to check out the recipe now?
We would love to see photos of this salad on your summer picnic tables…tag us @go2kitchens in any social media!
Clean flavors that are ready in a hurry! Easy dinner salad with a twist of freshness they will never expect.
- 1 cantaloupe, ripe seeded, peeled and diced roughly
- 4 slices prosciutto de parma
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 tsp raw honey
- 1 tsp dijon mustard
- 3 tbs fresh mint, finely chopped
Cut cantaloupe in two. Remove seeds with spoon and discard. Slice and remove skin. Cut into bite size rough chunks.
With sharp knife ribbon the prosciutto de parma ham and set aside.
In a bowl whisk together all ingredients for mint dressing. Pour over cantaloupe.
Add prosciutto and mix gently. Serve chilled.
Want a ham free option. Add a 1/2 honey melon to the recipe and 1/2 tsp of salt to the dressing.