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Melon Prosciutto Salad Platter with Lemon Salad Dressing

This Melon Prosciutto Salad Platter with Lemon Salad Dressing combines some of the best produce that summer has to offer. Juicy ripe watermelon, cantaloupe and prosciutto mixed with dark leafy greens topped with a lemon and olive oil dressing makes for a refreshing dish. This recipe is paleo with AIP, whole30 and vegan options.
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 285kcal
Author: Beth Chen


  • immersion blender or other blender
  • melon baller


For the Lemon Salad Dressing:

  • 1/4 cup Coconut Milk
  • 1/4 cup Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Leafy Herbs I used mint and basil
  • 1 clove Garlic
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground Pepper optional, AIP Reintroduction

For the Melon Salad:

  • 2 handfuls Arugula
  • 2 handfuls Baby Kale
  • 1 cup Mozzarella Balls optional, AIP Reintroduction
  • 1 cup Watermelon balled
  • 1 cup Cantaloupe balled
  • 4 slices Prosciutto


  • Put all the salad dressing ingredients into a container suitable for an immersion blender.
  • Once blended, set aside and make the salad.
  • To make the salad, layer the arugula, kale, mozzarella (if using), watermelon, cantaloupe and prosciutto on a platter.
  • Serve with the Lemon Salad Dressing.


  • The melon is supposed to be ‘balled’ using a melon baller but it’s just for aesthetic purposes. Feel free to cut it up into bite size pieces instead.
  • Spinach is a good substitute for the arugula or kale.
  • I prefer an immersion blender to make the dressing but a small blender would work as well.


Serving: 1g | Calories: 285kcal | Carbohydrates: 10g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 235mg | Potassium: 346mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3574IU | Vitamin C: 46mg | Calcium: 146mg | Iron: 1mg