Sweet and Salty Melon Salad with Lemongrass Vinaigrette
Elevate your summer dining with this *Sweet and Salty Melon Salad with Lemongrass Vinaigrette*, a vibrant blend of juicy cantaloupe, honeydew, and watermelon paired with crispy prosciutto, creamy feta cheese, and fragrant fresh herbs. The zesty lemongrass vinaigrette, made with lime juice, honey, and a touch of olive oil, ties everything together with a tangy, aromatic flair. Perfect as a refreshing appetizer or side dish, this quick-to-make salad is a stunning combination of sweet, salty, and savory flavors that’s as eye-catching as it is delicious. Ready in just 30 minutes, it’s a refreshing, crowd-pleasing dish ideal for picnics, barbecues, or al fresco dinners.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Cantaloupe or honeydew melon
- 0.5 medium Watermelon
- 4 slices Prosciutto
- 0.5 cups Feta cheese
- 0.25 cups Fresh mint
- 0.25 cups Fresh basil
- 1 stalk Lemongrass stalks
- 3 tablespoons Lime juice
- 1.5 tablespoons Honey
- 4 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the cantaloupe, honeydew, and watermelon in half. Scoop out the seeds from the cantaloupe and honeydew. Using a melon baller or a spoon, scoop out melon balls from all the melons. Alternatively, cut the melons into bite-sized cubes. Set aside in a large mixing bowl.
Heat a non-stick skillet over medium heat. Add the prosciutto slices and cook for 2–3 minutes per side until crispy. Remove and place on a paper towel to drain excess grease. Once cooled, roughly crumble the prosciutto.
Thinly slice the white part of the lemongrass stalk and add it to a small bowl. Use the back of a spoon to lightly bruise the lemongrass, releasing its aroma and oils.
In the same bowl, combine lime juice, honey, olive oil, salt, and black pepper. Whisk vigorously until emulsified to create the lemongrass vinaigrette.
Pour the vinaigrette over the melon in the mixing bowl. Gently toss to coat the melon evenly with the dressing.
Transfer the dressed melon to a serving platter. Scatter crumbled feta cheese, crispy prosciutto, and roughly torn mint and basil leaves over the top.
Serve immediately as a refreshing appetizer or side dish. Optionally, garnish with an extra drizzle of the vinaigrette and additional herbs if desired.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 333.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 780 mg | 60% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8080 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
