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
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Cut cantaloupe in two. Remove seeds with spoon and discard. Slice and remove skin. Cut into bite size rough chunks.
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With sharp knife ribbon the prosciutto de parma ham and set aside.
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In a bowl whisk together all ingredients for mint dressing. Pour over cantaloupe.
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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.
