Cantaloupe Balsamic Salad - Bravabod
Recipes

Cantaloupe Balsamic Salad

Valentina

It doesn't get any more Italian than the classic combination of fresh melon and salty prosciutto. The best cantaloupe has a robust sweet smell. Avoid sour smelling melons or ones that don't have any odor at all. Since there are so few ingredients here, the balsamic quality makes a big difference. Great balsamic is almost syrupy and more sweet than acidic. Enjoy this as a light brunch, appetizer, or even breakfast. If you use the melon as a bowl, there's no dishes to clean up afterwards. Win.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
  • 1 ripe cantaloupe melon
  • 6 slices prosciutto crudo
  • 2 handfuls arugula (or other bitter green of choice)
  • 2 tablespoons good balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Cut the cantaloupe in half and discard the seeds and any excess water. Use a melon baller or spoon to scoop out the flesh of each half. Set the melon balls aside.
  2. Step 2: Stir together the balsamic, olive oil, salt and pepper. Toss the vinaigrette, to taste, with the arugula. Set aside.
  3. Step 3: Alternate placing the melon balls, dressed arugula, and prosciutto slices evenly into the cantaloupe halves (or arrange on a plate). You may have some extra melon balls which can be saved for later. Drizzle any additional vinaigrette over each bowl.
  4. Serve: Enjoy. This is best eaten immediately.
Nutrition

It doesn't get any more Italian than the classic combination of fresh melon with a salty bite. As a plant-based alternative to classic prosciutto, soft nut-based cheese makes a delicious substitute. The key though, is choosing a great melon. The best cantaloupe has a robust sweet smell. Avoid sour smelling melons or ones that don't have any odor at all. Since there are so few ingredients here, the balsamic quality makes a big difference. Great balsamic is almost syrupy and more sweet than acidic. Enjoy this as a light brunch, appetizer, or even breakfast. If you use the melon as a bowl, there's no dishes to clean up afterwards. Win.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 1-2 days


Shopping List
  • 1 ripe cantaloupe melon
  • 1/2 cup soft nut-based cheese, crumbled (store-bought or homemade)
  • 2 handfuls arugula (or other bitter green of choice)
  • 2 tablespoons good balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Cut the cantaloupe in half and discard the seeds and any excess water. Use a melon baller or spoon to scoop out the flesh of each half. Set the melon balls aside.
  2. Step 2: Stir together the balsamic, olive oil, salt and pepper. Toss the vinaigrette, to taste, with the arugula. Set aside.
  3. Step 3: Alternate placing the melon balls, dressed arugula, and prosciutto slices evenly into the cantaloupe halves (or arrange on a plate). You may have some extra melon balls which can be saved for later. Drizzle any additional vinaigrette over each bowl.
  4. Serve: Enjoy. This is best eaten immediately.
Nutrition

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Cantaloupe Balsamic Salad

PT5M 1 ripe cantaloupe melon 6 slices prosciutto crudo 2 handfuls arugula (or other bitter green of choice) 2 tablespoons good balsamic vinegar 2 tablespoons extra virgin olive oil salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings Ingredients:

2 Servings

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