Watermelon Salad with Mint and Crispy Prosciutto

Photo: Kana Okada; Styling: Sara Quessenberry
Recipe from Real Simple

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Nutritional Information

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

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

Preparation

  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.
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