Watermelon and Prosciutto with Mint and Toasted Almonds
Alex Lau
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
Recipe information
Total Time
15 minutes
Yield
4 Servings
Ingredients
2 tablespoons coarsely chopped almonds
½ cup coarsely chopped mint leaves
½ teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon olive oil
Kosher salt
1 3-pound seedless watermelon, rind removed, cut into 1-inch pieces
2 tablespoons white wine vinegar
2 ounces thinly sliced prosciutto
Preparation
Step 1
Heat a small dry skillet and toast almonds, tossing often, until golden brown, about 5 minutes.
Step 2
Mix almonds, mint, orange zest, orange juice, and oil in a small bowl; season with salt.
Step 3
Toss watermelon with vinegar in a large bowl; season generously with salt. Transfer watermelon to a platter and drape prosciutto over top; spoon almond mixture over.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 28 Dietary Fiber (g) 8 Total Sugars (g) 14 Protein (g) 2 Sodium (mg) 10
