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Watermelon Salad with Mint and Crispy Prosciutto

Photo: Kana Okada; Styling: Sara Quessenberry
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.