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

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.

30 minutes

Difficulty:

Easy

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.

by Beth Chen

View original recipe

Serves: 4

Ingredients

Lemon Salad Dressing

1/4 cup Coconut Milk
1/4 cup Lemon Juice
1/4 cup Extra Virgin Olive Oil
1/4 cup Mint Leaves, or other leafy herbs (I also used basil)
1 clove Garlic
1/4 tsp Salt
1/8 tsp Black Pepper, optional, AIP reintroduction

Melon salad

Arugula, 2 handfuls
Baby Kale, 2 handfuls
1 cup Mozzarella Balls (Bocconcini), (optional, AIP reintroduction, omit for Whole30
1 cup Watermelon, balled
1 cup Cantaloupe, balled
4 pieces Prosciutto

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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

Put all the salad dressing ingredients into a container suitable for an immersion blender.
Once blended, set aside and make the salad.
To make the salad, layer the arugula, kale, mozzarella (if using), watermelon, cantaloupe and prosciutto on a platter.
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.