Raw Vegan ‘Prosciutto’

By tammy1365

A more healthful and kinder alternative to the traditional "prosciutto and melon" appetizer, this re-creation is packed full of vitamin C with a familiar smoky and salty texture.

Ingredients

• 1 red bell pepper
• 1/4 of a cantaloupe, 1/4 of a honeydew melon, or 1/2 of a hami melon
• 1/4-1/2 of an avocado
• 1 TB grapeseed oil
• generous pinch (or 2) of smoked sea salt
• 1/4 tsp smoked paprika

Details

Preparation time 20mins
Cooking time 30mins
Adapted from tasteoftwoplates.com

Preparation

Step 1

Using a vegetable peeler, remove the skin from the bell pepper. It's ok if you can't get the very top and bottom. We'll only be shaving off the flatter and broader sides.
Using a mandolin slicer, shave off slices of the bell pepper that are as thin as you can make them while still keeping the cut pieces completely in tact with a continuous surface (no holes).
Depending on the thickness you'd like the 'prosciutto' to be for the final plating, you may cut these in half. I did for the toothpick plating, but for something served on a plate, you might prefer to leave them wider.
Add the shaved peppers to a bowl with the grapeseed oil, smoked sea salt, and smoked paprika. Toss them all together and ensure each piece is thoroughly coated. This will add not only a slightly darker color, but a smoky and salty flavor, and result in a pliable texture. Let it marinade for 15-20 minutes or until the peppers have the texture of a thinly shaved prosciutto.
While the peppers are marinading, make melon balls and slice some triangle shaped avocado wedges.
To assemble, slide onto toothpicks: avocados, then the peppers bent into wavy ribbons, and then a melon ball.
Serve either on small plates or in some spoons.