This Melon, Prosciutto Salad Platter with Lemon Salad Dressing is the best way to enjoy the best produce that summer has to offer. It’s got juicy melons, peppery dark leafy greens and a refreshing homemade salad dressing with olive oil. It makes a great side or even a meal.
What are leafy greens?
Leafy greens are any dark, leafy vegetable such as kale, arugula, chard, spinach, broccoli and collard greens.
Green Leafy Vegetables Benefits
Vegetables contain important vitamins, minerals, fiber and phytochemicals that help fight chronic illness. In fact, every serving of fruit and vegetables that you eat, helps reduce your risk of death by 5%. [source]
Arugula vs Spinach
Both arugula and spinach are dark leafy greens, however they do taste different. They both have similar textures but arugula is has more of a peppery taste. If you wanted to use something other than arugula or kale, spinach would be a great substitute.
How to Pick Out a Good Watermelon
A good watermelon should feel heavy and sound hallow when tapped. If you’re still unsure, check out the watermelons spots. If they are creamy, they are ready to eat.
How to Tell if a Cantaloupe is Ripe
A good cantaloupe should have a sweet smell and the spot where the stem was should have a little give when pressed.
How to Serve Prosciutto and Melon
Prosciutto and melon, specifically cantaloupe and melon are often served together as an appetizer. You can see my recipe for Cantaloupe and Prosciutto here. BUT I wanted to expand on this recipe and turn it into a meal.
Easy Salad Dressing
This homemade salad dressing with olive oil is really easy. I haven’t actually bought salad dressing in years because homemade is so easy, delicious and usually better for you. This salad dressing takes just a few minutes. It uses only whole foods, healthy oils and no sugar or sweeteners. That makes it whole30, AIP and paleo. That’s incredibly hard to do with store bought.
How to Make Salad Dressing
This Lemon Salad Dressing is really easy to make. Just add all the ingredients into a container and then use an immersion blender to mix it all up. 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.
To serve, drizzle with the Lemon Salad Dressing.
If you’re looking for additional salad dressing recipes, try these:
- Carrot Ginger Salad Dressing
- Pumpkin Maple Vinaigrette
- Avocado Caesar Dressing
- Homemade Italian Dressing
Tips for making the best Melon, Prosciutto Salad Platter with Lemon Salad Dressing
- 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.
Melon Prosciutto Salad Platter with Lemon Salad Dressing
- immersion blender or other blender
- melon baller
For the Lemon Salad Dressing:
For the Melon Salad:
- 2 handfuls Arugula
- 2 handfuls Baby Kale
- 1 cup Mozzarella Balls optional, AIP Reintroduction
- 1 cup Watermelon balled
- 1 cup Cantaloupe balled
- 4 slices Prosciutto
- 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.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.