Melon Ball Salad with Mint and Prosciutto

Servings: 6 Prep: 10 min Cook: 0 min Total: 10 min

This is just a classic dish. It’s also one of my most favorite combined “taste sensations”. I love the combination of sweet and salty. Believe it or not, the fat ribbons within the prosciutto are also very subtly sweet. This historic combination is perfectly matched.

Normally, fresh melons are brought into the home, where very thin slices of cured and dried prosciutto are wrapped around the peeled wedges and eaten. A summer delight! I decided to somewhat simplify this dish and simply have the melons tossed with a very light dust of salt, pepper and olive oil. There’s also a few sliced mint leaves. Finally, beautifully thinly sliced ribbons of prosciutto!

Fruity Low-Carb Note: Very few fruits are consumed with a low-carb way of eating. However, berries are occasionally eaten, due to their lower sugar content. Also on the low-end of the fruit sugar spectrum are melons. They’re not as low as berries, but they are MUCH better than bananas, for example. Melons are an acceptable occasional low-carb splurge.

Melon Ball Salad with Mint and Prosciutto
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1 medium-sized (552g) cantaloupe
188
1
5
49
0
5
44
1/4 cup (22g) fresh mint, thinly sliced
9.7
0.2
0.7
1.8
0
1.5
0.2
6 thin slices (180g) prosciutto, cut into ribbons
420
30
48
0
0
0
0
1/4 cup (54g) olive oil, good quality
477.5
54
0
0
0
0
0
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 6 servings):
1095.2
85.2
53.7
50.8
0
6.5
44.2
Totals Per Serving:
182.5
14.2
8.9
8.5
0
1.1
7.4 g
64.7%
Fat
18.1%
Protein
17.1%
Carbs

Melon Ball Salad with Mint and Prosciutto

Melon Ball Salad with Mint and Prosciutto

0 from 0 votes
Print Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 Servings
Author: DJ Foodie

Ingredients

  • 1 medium-sized cantaloupe
  • 1/4 cup fresh mint thinly sliced
  • 6 thin slices prosciutto cut into ribbons
  • 1/4 cup olive oil good quality
  • salt and fresh cracked pepper to taste

Instructions

  • Cut your melon in half and scoop out the seeds.
  • With a melon-baller, ball your melon halves, until you can ball them no longer. (alternately, you can just cut cubes ... if you'd like ... the balls are just to have a different kind of shape).
  • Mix together your melon, prosciutto, olive oil, mint and salt and pepper.
  • Serve!

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* Learn More: More about this recipe and nutrition …

2 thoughts on “Melon Ball Salad with Mint and Prosciutto”

  1. Wow!
    This is a yummy. How can you go wrong with
    the Ingredients. I had most of the items already on hand, except the melon!
    Instead I used fresh papaya and strawberries Then added 2 teaspoons of Balsamic vinegar.
    The fresh mint added the perfect touch of flavor and eye candy!
    I could probably eat this everyday and not grow tired

  2. Hi Mary Ann! Glad you liked it! Your version sounds great, as well! Papaya tends to be super sweet and full of sugars, but I have little doubt that it was full of flavor and matched the dish quite well. My only thought would be to use something like a cider vinegar … largely because of the color! Alternately, a white balsamic vinegar would go really nicely, too!

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