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Shaved Cantaloupe and Prosciutto Salad

Photo: Thomas J. Story; Styling: Dan Becker
Total time 30 mins
Yield Serves 8


  • 4 slices (1 oz.) thinly sliced prosciutto
  • 1 ripe cantaloupe, halved, seeded, and rind cut off
  • 8 to 10 large mint leaves, sliced thinly
  • 2 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 62
  • caloriesfromfat 56 %
  • protein 1.6 g
  • fat 4 g
  • satfat 0.7 g
  • carbohydrate 5.8 g
  • fiber 0.7 g
  • sodium 108 mg
  • cholesterol 1.9 mg

How to Make It

  1. Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Let cool, then break into shards and chips.

  2. Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife. Sprinkle prosciutto and mint over melon shavings. Drizzle oil over salad.

  3. Note: Nutritional analysis is per 3/4-cup serving.