Friday, 15 September 2017

Strawberry, Basil, Prosciutto and Melon Salad

A fresh and aromatic salad with strawberries, prosciutto ham, melon and rocket (arugula). Ideal as a side dish or to eat in a bowl by itself. Great with chicken. 

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I'm pretty much known at home for eating weird things together on my plate. They're not weird, just weird when they're put together. Fruit and meat protein, that kind of thing. You see, they're good for you, and why take time to wash up an extra bowl if you don't need to? All goodness. On the same plate. Raspberries and bacon. Blueberries and salmon (see my ebook for that one). 

I've just become so used to chucking all sorts onto my plate that it doesn't feel weird until one of my kids pokes their head around the back of my chair and goes "Ewwwwww!!" 

But seriously. 

Strawberries and ham is not weird. 



You get melon and ham in posh restaurants as a starter, don't you? And strawberries have a sweet, earthy, complicated flavour that works really well with chicken and also turkey. I love it. 

Although I've tinkered with fruit in my salads before, I decided that I needed a beautiful side salad where everything combined perfectly. I needed sweetness, saltiness, earthiness, bitterness - it all had to work. And I think I've cracked it. 

This works really well with chicken, or take the fruit up a notch with pomegranate arils scattered over. Add a little pomegranate molasses to the olive oil if you like, to make a dressing. Or have it plain with olive oil and a little seasoning, just how I like it. Some chargrilled chicken would be good here, too. 

Let me know what you think. 


Strawberry, Basil, Prosciutto and Melon Salad
Serves 2
Ingredients
2 handfuls of rocket/arugula, washed and shaken dry
8-9 cubes of melon (I used Canteloupe melon)
8-9 strawberries, washed and then cut in half
4 slices Prosciutto ham
small bunch of fresh basil, chopped or torn
2-3 tablespoons Extra Virgin Olive Oil
salt and black pepper, to serve (omit black pepper if you're AIP)

Method
Arrange the rocket/arugula on two serving plates and scatter over the melon cubes and the strawberries. Arrange the Prosciutto slices around in ribbons, across the plate. The salad will taste at its best if you leave it out at room temperature for a little - after even 20 minutes out of the fridge the flavours will warm up slightly and taste stronger and more complex. If you're storing for longer than that, cover and chill in the fridge. 

To finish, scatter over the basil leaves and drizzle over the olive oil. Finish with a pinch of the salt, and the black pepper, if using. 



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5 comments:

  1. Oh this is what I need to go and make right now, looks delicious! Thanks for sharing :-)

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  2. I have to say I haven't used strawberries in a salad before but I have seen it online and can see that it could work really well, definitely with ham for that combination of sweet and salty.

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  3. I love this flavour combination. I've had prosciutto and melon before and it was lovely but I bet the strawberries add a nice touch of acidity to this. Gorgeous colours too x

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  4. That looks delicious! I've never had strawberries with ham but now you've made me think of it I can imagine it's a great combo.

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  5. Oh my word!!! This is totally my cup of tea. Must give this a try!

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