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 ProsciuttoPrint Rate
- 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
- 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.
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