Cantaloup and Prosciutto Salad
Total Time: 10 minutes
Serving Size: ½ of the total recipe (Makes 2 servings)
Calories & Macros per Serving: Calories: 299 Fat: 18g Carbs: 21g Protein: 15g
Ingredients
½ cantaloupe (450g), halved, seeds removed
4 slices prosciutto (80g)
¼ cup (38g) crumbled feta cheese
1 tablespoon (15g) olive oil
1 tablespoon (15g) balsamic glaze (optional)
Optional: Fresh basil leaves for garnish
Instructions
Prepare the Cantaloupe: Using a melon baller or spoon, scoop out the cantaloupe flesh into small bite-sized pieces. Set aside the empty cantaloupe halves to use as serving bowls.
Assemble the Salad: Place the cantaloupe pieces back into the hollowed-out cantaloupe halves.
Add the Prosciutto: Tear the prosciutto into small pieces and layer over the cantaloupe.
Top with Cheese: Sprinkle crumbled feta over the salad.
Drizzle & Garnish: Drizzle with olive oil and balsamic glaze if using. Garnish with fresh basil leaves.
Serve & Enjoy: Enjoy straight from the cantaloupe bowl for a refreshing and visually appealing dish.
Tips:
Swap balsamic glaze for a squeeze of fresh lemon juice for a tangy twist.
Add a pinch of cracked black pepper or sea salt for extra flavor.
Serve with crusty bread or baby greens for a heartier meal.