Shaved Cantaloupe and Prosciutto Salad

Photo: Thomas J. Story; Styling: Dan Becker

Yield: Serves 8
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 56%
  • Protein: 1.6g
  • Fat: 4g
  • Saturated fat: 0.7g
  • Carbohydrate: 5.8g
  • Fiber: 0.7g
  • Sodium: 108mg
  • Cholesterol: 1.9mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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