Skinny Taste shared a video on Facebook of spiralizing cantaloupe and I immediately knew I was going to make a salad out of it. It adds the perfect amount of cantaloupe in each bite without overpowering the other flavors.
I love the balance of flavors in this salad. The dressing is simply olive oil and lemon, the salty prosciutto pairs with the sweet cantaloupe, the feta adds creaminess and the almonds add a nice crunch. This all just reminds me of summer!
A small cantaloupe makes more than is needed for this recipe. I bet the leftovers would be great in a cocktail of some sort! Hmm…stay tuned 😉
- 1 small cantaloupe
- 6oz arugula
- 4 tsp olive oil
- ½ lemon
- 4 slices prosciutto, cut into smaller strips
- ¼ cup feta
- ¼ cup slivered almonds
- Cut the rind off the cantaloupe. Use a spiralizer, stopping about a third of the way to scoop out the seeds. Finish spiralizing the rest of the cantaloupe. Set aside.
- In a large bowl, place the arugula. Drizzle with the olive oil, lemon juice and salt. Mix to combine. Place in 4 bowls.
- Top each bowl with ½ cup of the spiralized cantaloupe, prosciutto, 1 tbsp feta and 1 tbsp slivered almonds. Sprinkle with a little extra salt and top with some fresh ground pepper