Cut the melon into four, scoop out and discard the seeds.
Slice the flesh away from the skin and cut into small pieces, about the same size as the halved cherry tomatoes. Peel the cucumber, deseed it and cut into half moons.
Put the melon, tomatoes and cucumber in a serving bowl with the shredded mint and toss together gently until the mint is well distributed.
Make the vinaigrette by whisking the vinegar, honey and oil together. Season and stir into the salad. Arrange the Serrano ham, on 4 plates and serve with the salad.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (42%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 12.3mg||4 %|
|Sodium 219.8mg||8 %|
|Potassium 419.7mg||11 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 7.6g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 96
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