Description
Discover the perfect combination of sweet and salty with Grilled Melon and Prosciutto Salad. A refreshing summer dish packed with fresh ingredients and vibrant flavors.
Ingredients
Units
Scale
- 1 head butter lettuce
- 1/4th of a ripe cantaloupe
- 4 ounces prosciutto
- 1/2 English cucumber
- 1/2 cup chili-lime cashews, chopped
- mint, sliced thin
- olive oil for grilling
Ginger lime dressing
- 1/4 cup olive oil
- 1 1/2 tablespoons lime juice, freshly squeezed
- 1 1/2 tablespoons ginger paste
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1-2 tablespoons warm water to thin, if needed
Instructions
- First, make the ginger lime dressing. Combine all the dressing ingredients in a bowl and whisk until creamy. (Or, use a food processor.)Set aside.
- Next, clean the lettuce, then quarter the larger pieces with a sharp knife.
- Slice only half the cucumber longways and remove the seeds. Then slice across the cucumber into small pieces. Quarter each slice of prosciutto and bunch the pieces into rosettes, pinching at the bottom, and set aside on a plate.
- To grill the cantaloupe, Heat the grill to 375°F. Slice either end of the cantaloupe, then starting from the top, slice the rind off from end to end. Slice it in half and remove the seeds with a spoon. Lay the canteloupe half flat side down and cut across into 1/4" pieces. Toss the slices in 1 tablespoon of oil and lay on the hot grill. Cook for 6 minutes, flipping once.
- Assemble the salad:
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- Spread the butter lettuce pieces across a plate and place slices of grilled canteloupe melon here and there. I cut my slices into thirds for easier eating.
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- Place pieces of prosciutto throughout the salad as well.
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- Sprinkle the cucumber, mint, and chopped cashews all over the salad.
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- Serve with the dressing on the side.
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- Prep Time: 35
- Cook Time: 5
- Category: Salad
- Method: Grilling
- Cuisine: American
