Cantaloupe and Almond Salad With Fresh Herbs
Serve this colourful and refreshing salad with your favourite grilled entrées.
| Prep Time | Passive Time |
| 20minutes | 10 minutes |
| Prep Time |
| 20minutes |
| Passive Time |
| 10 minutes |
Ingredients
- 1 1/2 ounces prosciutto
- 2 ounces slivered almonds
- 1 medium jalapeño peppers seeded and finely diced
- 2 cups baby spinach (optional)
- 2 cups cantaloupe chopped into 1/2-inch cubes
- 2 cups strawberries whole with stems removed and quartered
- 1/2 cup fresh mint chopped
- 1/2 cup fresh basil chopped
- 2 tbsps almond oil
- 2 tbsps white balsamic vinegar
- 1 tbsp orange zest grated
- 1 tbsp sugar
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 cup Parmesan cheese shaved
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Heat a large skillet over medium heat.
- Cook the prosciutto 6 to 7 minutes or until crisp. Place on cutting board and chop into small pieces.
- Place the skillet over medium-high heat. Add the almonds and jalapeno and cook 6 minutes or until almonds are golden brown, stirring frequently. Set aside with prosciutto.
- Combine the spinach, cantaloupe, berries, mint and basil in a large bowl. Whisk together the oil, vinegar, zest, sugar, honey and salt. Pour over the spinach mixture, add the prosciutto mixture and the parmesan and toss gently. Let stand 10 minutes to absorb flavors.
Recipe Notes
Nutrients per serving: 240 calories, 9g protein, 21 g carbohydrates, 4g fibre, 439 mg sodium
