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Grilled Melon and Prosciutto Salad Recipe

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4.4 from 6 reviews

This Grilled Melon and Prosciutto Salad combines the smoky sweetness of grilled cantaloupe with the savory saltiness of prosciutto, fresh butter lettuce, crisp cucumber, and a zesty ginger-lime dressing. Topped with chili-lime cashews and fresh mint, it offers a delightful balance of textures and flavors perfect for a light lunch or elegant appetizer.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Ingredients

Salad Ingredients

  • 1 head butter lettuce
  • 1/4 ripe cantaloupe
  • 4 ounces prosciutto
  • 1/2 English cucumber
  • 1/2 cup chili-lime cashews, chopped
  • Fresh mint, thinly sliced
  • Olive oil for grilling (about 1 tablespoon)

Ginger Lime Dressing

  • 1/4 cup olive oil
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 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

  1. Make the ginger lime dressing: In a bowl, combine olive oil, lime juice, ginger paste, rice vinegar, honey, Dijon mustard, minced garlic, and salt. Whisk vigorously until the dressing is creamy and well blended. If needed, add 1-2 tablespoons of warm water to reach desired consistency. Alternatively, use a food processor to blend the ingredients smoothly. Set aside.
  2. Prepare the lettuce: Rinse the butter lettuce thoroughly. Tear or quarter the larger leaves into bite-sized pieces using a sharp knife, and set aside.
  3. Prepare the cucumber and prosciutto: Slice half of the English cucumber lengthwise and remove the seeds. Then slice it crosswise into small pieces. Quarter each slice of prosciutto and bunch the pieces into rosettes by pinching at the bottom. Set the prosciutto rosettes aside on a plate.
  4. Grill the cantaloupe: Preheat the grill to 375°F (190°C). Slice off both ends of the cantaloupe, then peel off the rind by slicing from end to end. Cut the cantaloupe in half and scoop out the seeds with a spoon. Place one cantaloupe half flat side down and cut into 1/4-inch thick slices. Toss the slices with 1 tablespoon of olive oil to coat. Place them on the hot grill and cook for about 6 minutes, flipping once halfway through, until grill marks form and the melon is slightly caramelized.
  5. Assemble the salad: Arrange the butter lettuce pieces on a serving plate. Place the grilled cantaloupe slices here and there on the lettuce; optionally cut each slice into thirds for easier eating. Add the prosciutto rosettes scattered throughout the salad.
  6. Add toppings: Sprinkle the chopped cucumber, thinly sliced fresh mint, and chopped chili-lime cashews evenly over the salad.
  7. Serve with dressing: Offer the ginger lime dressing on the side so guests can drizzle as desired.

Notes

  • Grilling the cantaloupe adds a smoky sweetness that enhances the salad’s flavor balance.
  • Use fresh ginger paste for the dressing to achieve a bright, spicy kick.
  • Chili-lime cashews add a crunchy texture and slight heat complementing the sweet and savory components.
  • Prosciutto rosettes make for an elegant presentation and easy portioning.
  • This salad can also be prepared with honeydew melon or watermelon for variation.
  • If a grill is not available, cantaloupe slices can be quickly pan-seared over medium-high heat.

Find it online: https://cheftinaskitchen.com/grilled-melon-and-prosciutto-salad-recipe/