Watermelon & Prosciutto Salad

The salty and sweet ingredients in this salad complement each other perfectly.


  • 3-4 limes
  • 3 tbsp (45 mL) honey
  • 1 tbsp (15 mL) snipped fresh chives
  • 1/8 tsp (0.5 mL) cayenne pepper
  • 1/2 small jicama (about 1 cup/250 mL strips)
  • 1/2 small seedless watermelon (about 4 cups/1 L strips)
  • 1/2   seedless cucumber (about 1 1/2 cups/375 mL slices)
  • 4 large Boston lettuce leaves
  • 2 1/2 oz (75 g) prosciutto, thinly sliced
  • 1/2 oz (15 g) feta cheese, crumbled
  • 1 tbsp (15 mL) snipped fresh chives
  •  Cayenne pepper (optional)


  1. For dressing, using Microplane® Zester, zest one lime to measure 1 tsp (5 mL). Using Citrus Press, juice limes to measure 1/4 cup (50 mL). Combine zest, juice, honey, chives and cayenne pepper in (1-cup/250-mL) Easy Read Measuring Cup; whisk with Stainless Mini Whisk until blended. Refrigerate until chilled.

  2. For salad, peel jicama with Serrated Peeler. Cut jicama and watermelon into strips with Santoku Knife. Slice cucumber using Ultimate Mandoline fitted with v-shaped blade; cut slices in half.

  3. Place jicama, watermelon and cucumber in Stainless (4-qt./4-L) Mixing Bowl. Pour dressing over salad; mix gently with Mix 'N Scraper®.

  4. To serve, divide lettuce leaves among serving plates; top with salad and prosciutto. Sprinkle with cheese, chives and cayenne pepper, if desired.


  • 4  servings of 2/3 oz prosciutto
  • 4  servings of 1 1/2 cups salad

Nutrients per serving:

Calories 170, Calories from Fat 30, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 31 g, Fiber 4 g, Protein 8 g

U.S. Diabetic exchanges per serving:

2 fruit, 1 low-fat meat (2 carb)

Cook's Tips:

Prosciutto is a dry-cured ham that is usually thinly sliced. It can be found in the deli section of most grocery stores.

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