Melon and Prosciutto Salad Platter with Lemon Salad Dressing (Edit recipe)

Head Shot:Beth Chen
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This Melon Prosciutto Salad Platter with Lemon Salad Dressing combines some of the best produce that summer has to offer. Juicy ripe watermelon, cantaloupe and prosciutto mixed with dark leafy greens topped with a lemon and olive oil dressing makes for a refreshing dish. This recipe is paleo with AIP, Whole30 and vegan options.

PREP TIME

30 minutes

COOK TIME

INGREDIENTS

15

Serves: 4

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Ingredients

Lemon Salad Dressing

Melon salad

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Put all the salad dressing ingredients into a container suitable for an immersion blender.
  2. Once blended, set aside and make the salad.
  3. To make the salad, layer the arugula, kale, mozzarella (if using), watermelon, cantaloupe and prosciutto on a platter.
  4. Serve with the Lemon Salad Dressing.

Notes

The melon is supposed to be ‘balled’ using a melon baller but it’s just for aesthetic purposes. Feel free to cut it up into bite size pieces instead. // Spinach is a good substitute for the arugula or kale. // I prefer an immersion blender to make the dressing but a small blender would work as well.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:352
Fat:32 g
Carbohydrates:9 g
Protein:17 g
Cholesterol:34 g
Sodium:536 mg
Fiber:2 g
Sugars:3 g
Calculated per serving.
Egg Free Gluten Free Grain Free Nightshade Free Nut Free Salads Shellfish Free Whole30

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