Cantaloupe and Prosciutto Salad

Name: Cantaloupe and Prosciutto Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American, Italian
Ingredients: 1 small Cantaloupe; 4 oz Burrata (or Stracciatella); 2 oz Prosciutto; 1/4 cup Pistachios (I used no-shell roasted & salted pistachios; optionally chop into smaller pieces); 10 leaves Fresh Mint (optionally slice into smaller pieces); 10 leaves Fresh Basil (optionally slice into smaller pieces); 2 tbsp Balsamic Vinegar; 2 tbsp Extra Virgin Olive Oil; 1 tsp Honey; 1/4 tsp Salt (or to taste); 1/4 tsp Black Pepper (or to taste)

4 steps

Prep:15min

A classic pairing of cantaloupe and prosciutto in a salad form with plenty of creamy burrata, salty pistachios, and fresh herbs.

Updated at: Fri, 06 Dec 2024 09:34:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories477.8 kcal (24%)

Total Fat36.7 g (52%)

Carbs22.4 g (9%)

Sugars17.3 g (19%)

Protein22.8 g (46%)

Sodium1117.4 mg (56%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

4 ozBurrata

2 ozprosciutto

I used no-shell roasted & salted pistachios, optionally chop into smaller pieces

10 leavesFresh Mint

optionally slice into smaller pieces

10 leavesFresh Basil

optionally slice into smaller pieces

2 Tbspbalsamic vinegar

2 Tbspextra virgin olive oil

1 tsphoney

¼ tspsalt

or to taste

¼ tspblack pepper

or to taste

Instructions

Step 1

Slice the cantaloupe in half and remove the seeds. Scoop out as many balls as you can from both halves of the cantaloupe using a melon baller. Alternatively, cut the cantaloupe into 1 inch or so pieces. Add the melon balls to the serving dish.

Step 2

Tear the burrata into pieces and scatter on top and to the sides of the cantaloupe. Tear the prosciutto into pieces and scatter on top of the cantaloupe and burrata. Sprinkle with the pistachios and fresh herbs.

Step 3

Evenly drizzle the salad with the dressing and serve.