Melon and prosciutto is a classic combination that makes for a refreshing, juicy, and perfectly salty salad. I like to make this with French melon when it’s in season at the farmer’s market, which is one of my favorites, but honeydew or cantaloupe work well too. The melon gives it sweetness and juiciness, the prosciutto gives it saltiness with an umami punch, the avocado gives it creaminess and structure, and the feta provides a little tartness and acidity. It all gets rounded out with a high quality extra virgin olive oil and white balsamic vinaigrette and elevated with a little sprinkling of truffle salt. It’s quick and easy to make and one of my absolute favorite summer salads.

Melon, Prosciutto, and Avocado Salad with Mint and Truffle

Melon and prosciutto is a classic combination that makes for a refreshing, juicy, and perfectly salty salad. I like to make this with French melon when it's in season at the farmer's market, which is one of my favorites, but honeydew or cantaloupe work well too. The melon gives it sweetness and juiciness, the prosciutto gives it saltiness with an umami punch, the avocado gives it creaminess and structure, and the feta provides a little tartness and acidity. It all gets rounded out with a high quality extra virgin olive oil and white balsamic vinaigrette and elevated with a little sprinkling of truffle salt. It's quick and easy to make and one of my absolute favorite summer salads.

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Keywords: Gluten Free

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Servings: 4 people

Calories: 455 kcal

Net Carbs: 30 g

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Ingredients

 

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• 1 (1) small to medium French melon
• 4 oz (114 g) thinly sliced prosciutto
• 1 (1) large avocado, sliced
• 4 oz (114 g) feta (packed in brine), crumbled
• 1/4 cup (11 g) mint leaves , coarsely torn
• 2 Tbsp (2 Tbsp) extra virgin olive oil
• 2 tsp (2 tsp) Leonardi white balsamic vinegar
• Freshly ground black pepper
• pinch (pinch) truffle salt

Instructions

• Cut the melon into quarters and finely slice into 1/8 inch thick slices. Remove the rind from the slices with the tip of the knife. Curl the melon slices in a large serving platter or arrange individually onto plates, about 1/4 of a melon per serving.
• Tear the prosciutto into shreds with your hands and arrange on the plate, curling it among the melon slices. Halve the avocado and remove the pit. Slice the avocado thin and remove the slices gently with a spoon. Place the slices among the melon and prosciutto on the plates.
• Crumble the feta over the salad and distribute the coarsely torn mint leaves over the top of the ingredients. Drizzle the olive oil and white balsamic vinegar evenly over the salad and give it several good grinds of fresh black pepper. Take a generous pinch of truffle salt and sprinkle evenly over the top.

Nutrition

Calories: 455kcalFat: 32gSodium: 567mgNet Carbs: 30gSaturated Fat: 10gPotassium: 1063mgCarbohydrates: 36gVitamin A: 472IUFiber: 6gVitamin C: 64mgSugar: 28gCalcium: 172mgProtein: 10gCholesterol: 44mgIron: 1mg