This melon salad is so refreshing and light. Accompanied by mini mozzarella balls, creamy avocado & deliciously salty prosciutto…
Possibly more relevant to the summer months, I still love this salad at any time during the year. It’s really delicious on its own as a light lunch, or great as a side dish to your main meal or barbecue. There are definitely times when we all just fancy something nice and light, especially after weekend indulgences maybe (!), and this melon and mozzarella medley really takes no time at all to put together.
I have used cantaloupe melon in this recipe, firstly, as I love its bright orange flesh, and secondly as its beautiful sweetness compliments the other ingredients so perfectly. I’m sure other melon would work just as well, so choose your favourite. Melon ballers are pretty cheap and easy to buy, I got mine from Ocado, and they are so easy to use. As well as that, they produce perfect bite side balls of deliciousness!
If you are not vegetarian, you absolutely must add the prosciutto, although it makes a perfect veggie salad without. I love contrast in flavours, and prosciutto has the most amazing saltiness that compliments the sweet melon and creaminess of the mozzarella and avocado so perfectly well. The slightly chewy texture is also a great contrast, particularly against the beautifully fresh melon.
Being a big fan of all things spicy, I have scattered with some dried chillies, but these can be easily left out. Similarly, I have used a simple dressing of olive oil and fresh basil to coat the salad, but if you prefer something a little punchier a few drops of balsamic would be fantastic.
We had this as a side dish yesterday to accompany our Cajun roasted chicken, and it went down so well with the whole family. I hope you guys love it as much as we did.
Melon, Mozzarella & Avocado Salad
- ½ Cantaloupe Melon
- 150g (drained weight) Mini Mozzarella Balls (or mozzarella simply torn into bite sized pieces))
- 1 Avocado, halved & sliced
- 6 slices Prosciutto, halved
- Small bunch Fresh Basil, torn
- 1 tbsp. Olive Oil
- a pinch of dried chillies
Begin by preparing the melon. Deseed, and then using a melon baller, make as many little balls as you can, and add to a bowl.
To the bowl of melon, add the mozzarella and avocado. Drizzle in the olive oil and as much basil as you desire. Season to taste.
Very gently, so as not to break up the avocado, mix together to coat in the oil. If you prefer, you can serve with the avocado on the side, which is very pretty if making a platter.
Place this mixture onto the middle of a serving plate or bowl. Decorate the edges with prosciutto, and avocado if not already used, and scatter with dried chillies if desired.