Watermelon Salad with Mint and Crispy Prosciutto
Photo: Kana Okada; Styling: Sara Quessenberry
Yield: Makes 4 servings
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Amount per serving
- Calories: 219
- Calories from fat: 49%
- Protein: 12g
- Carbohydrate: 18g
- Sugars: 12g
- Fiber: 2g
- Fat: 12g
- Saturated fat: 3g
- Sodium: 947mg
- Cholesterol: 22mg
- 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.
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