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Cantaloupe Blueberry and Prosciutto Salad
Author:
Taylor Ellingson
Ingredients
1
cantaloupe
scooped with a melon baller or just cut into bite-sized pieces
8
ounces
blueberries
washed
8
ounces
pearl mozzarella balls
¼
cup
freshly chopped basil
3
tablespoons
freshly chopped mint
10
slices
prosciutto
cut into bite-sized pieces
For the dressing:
¼
cup
olive oil
1
tablespoon
white wine vinegar
2
tablespoons
agave nectar
¼
teaspoon
salt
¼
teaspoon
pepper
Instructions
Combine cantaloupe, blueberries, mozzarella, and herbs.
Make dressing by combining in a small mason jar and shaking well.
Pour over salad and stir well to combine.
Add prosciutto and toss.
Serve and enjoy!