clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white oval platter with slices of cantaloupe wrapped in prosciutto, a few arugula leaves, balls of melon and dollops of coconut yogurt drizzled in olive oil and sea salt with basil leaves

Summer Melon & Prosciutto Salad (AIP, paleo, Whole30)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


This bright and easy Melon & Prosciutto salad combines sweet summer cantaloupe with salty prosciutto, peppery arugula, fresh basil and creamy coconut yogurt for a dish that’s sure to please. It’s AIP, paleo, and Whole30 compliant.


Units Scale
  • 1 small ripe cantaloupe
  • 45 oz AIP compliant prosciutto
  • 3 cups fresh arugula
  • 1/2 cup full fat, unsweetened coconut yogurt
  • 3 TBSP extra virgin olive oil
  • 1/2 tsp salt (flaky Maldon salt, Himalayan salt or sea salt)
  • 1/3 cup fresh basil, loosely packed


  1. Cut the cantaloupe in half lengthwise from the stem to the base. Remove seeds using a spoon.
  2. Cut one half of the melon into slices. Then, use a pairing knife to remove the green rind from each slice. Use melon baller to create melon balls out of the other half of the cantaloupe.*
  3. Wrap one slice of prosciutto around the middle of each slice of melon. 
  4. On a large serving platter, lay down the arugula. 
  5. Arrange prosciutto-wrapped cantaloupe slices, balled melon and any remaining pieces of prosciutto on top the bed of arugula. 
  6. Dollop the thick coconut yogurt onto the salad. 
  7. Just before serving, drizzle with olive oil and salt and garnish with fresh basil. 
  8. Serve immediately. 


* Don’t have a melon baller? Simply slice the entire melon, and cut half into cubes/chunks for some diversity in shape/texture in the salad. 

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salads