Watermelon Salad With Mint and Crispy Prosciutto

Weight Watchers Points = 5 per serving (excluding optional ingredients)

Watermelon Salad With Mint and Crispy Prosciutto

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  • Prep Time


  • Total Time


  • Servings



  • 4

    ounces thinly sliced prosciutto

  • 3

    pounds watermelon (including rind)

  • 6

    radishes, quartered

  • 4

    scallions, sliced

  • ¼

    cup fresh mint, torn

  • ¼

    cup salted peanuts, chopped

  • 2

    tablespoons fresh lime juice

  • 1

    tablespoon extra-virgin olive oil

  • kosher salt

  • freshly ground black pepper

  • Feta cheese crumbles (optional)


Heat oven to 400° F. Arrange the prosciutto in a single layer on a baking sheet. Bake until crisp, 8 to 10 minutes. Trim and discard the rind from the watermelon. Cut the flesh into 1/4-inch-thick triangles. Place the watermelon in serving dishes and sprinkle with the radishes, scallions, mint, and peanuts. Drizzle with the lime juice and oil. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Break the prosciutto into pieces and sprinkle over the salad before serving. Top with Feta cheese crumbles, if desired.


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