Watermelon Salad with Mint and Crispy Prosciutto

Real Simple
Watermelon Salad with Mint and Crispy Prosciutto Recipe
Photo: Kana Okada; Styling: Sara Quessenberry
Makes 4 servings


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4 ounces thinly sliced prosciutto
3 pounds watermelon (including rind)
6 radishes, quartered
4 scallions, sliced
1/4 cup fresh mint, torn
1/4 cup salted peanuts, chopped
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Kosher salt and pepper


Heat oven to 400° F.

Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes.

Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Break the prosciutto into pieces and sprinkle over the salad before serving.

Created date

May 2008

Nutritional Information

Calories 219
Caloriesfromfat 49 %
Protein 12 g
Carbohydrate 18 g
Sugars 12 g
Fiber 2 g
Fat 12 g
Satfat 3 g
Sodium 947 mg
Cholesterol 22 mg