Honeydew, Cantaloupe and Prosciutto Salad

Ingredients for Honeydew, Cantaloupe and Prosciutto Salad

• Vegetable oil cooking spray

• 2 slices prosciutto, fat trimmed from edges

• 1 tablespoon 2 percent plain Greek yoghurt

• 1 tablespoon reduced-fat mayonnaise

• 2 teaspoons honey

• Zest and juice of 1 lemon

• 1/4 teaspoons freshly ground black pepper

• 1/2 ripe honeydew melon, cut into thin strips (with a peeler) or scooped into balls

• 1/2 ripe cantaloupe, cut into thin strips (with a peeler) or scooped into balls

• 1/4 cup fresh basil, torn or thinly sliced

How to make Honeydew, Cantaloupe and Prosciutto Salad

Heat oven to 204°C. Coat a baking sheet with cooking spray. Place prosciutto slices 4 inches apart on baking sheet; cook until crisp, 8 to 10 minutes. Transfer to a plate lined with a paper towel. Whisk yoghurt, mayonnaise, honey, zest, juice and pepper in a bowl until smooth. Add honeydew and cantaloupe; toss to combine; divide among 4 bowls. Crumble prosciutto; sprinkle it and basil over salad. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.