Melon and Mango Salad, I came up with this idea when I wanted something a little more than just the usual prosciutto and melon that we enjoy so much during the summer months. When I serve this salad with prosciutto, I call it “Deconstructed Prosciutto and Melon”. Not only does this go well with thinly sliced imported Prosciutto, but, can accompany grilled pork chops or pork tenderloin. Its sweet, tangy, spicy, crisp…. we love this salad and hope you do too!! Lets cook!
Melon Mango Salad
A summertime favorite takes the simple prosciutto and melon to another level
2 ripe mangos
1 ripe Cantaloupe melon
2 scallions
1 lb cherry tomatoes
1 lemon
1 lime
3 tbls extra virgin olive oil
1 tbls balsamic vinegar
1 tbls white wine vinegar
1/2 fresh red hot pepper (to taste)
1/2 cup chopped fresh basil leaves
Sea salt and fresh ground pepper (to taste)
Directions
-Peel the mango and score diagonally on both sides cut the mango off it’s seed
-Peel and cut the melon into bite size pieces place both melon and mango in a serving bowl
-Quarter the cherry tomatoes and add to mango and melon
-Peel and dice the scallions into tiny pieces add to melon
-Depending on desired heat, chop the red pepper into tiny pieces add to salad
-Add the chopped basil, the juice of both the lemon and lime, both vinegars and the olive oil. Salt and pepper to taste. Mix well and serve with imported prosciutto or with grilled pork
Buon Appetito!
Mickey
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