Tag Archives: prosciutto

Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!

watermelon cucumber salad-finished and plated

This watermelon cucumber salad was a result of me trying to find ways to use up a giant watermelon I recently bought. While eating it alone, sliced in triangles, is my favorite way to enjoy my favorite summer fruit, I was curious if I could incorporate it in to my meals.

I pulled some leftover ingredients from my fridge and tossed together with watermelon cubes, and I’m pretty obsessed with how refreshing and delicious this watermelon salad recipe turned out. So of course I had to share with you!

Watermelon Cucumber Salad with Prosciutto Recipe

I’m not always a fan of adding fruits to savory dishes, but the balance of flavors in this watermelon cucumber salad makes it so addicting and I just can’t get enough. The combination of the ingredients just gives this salad the best texture ever:

  • juicy and sweet bites of watermelon,
  • refreshing cucumbers,
  • salty prosciutto,
  • crunchy toasted pine nuts,
  • mint leaves,
  • all tossed with tart olive oil and lime juice dressing.

These flavors meld together beautifully to make a perfect summer salad that goes amazingly with some grilled meats.

pouring dressing over watermelon salad recipe
watermelon cucumber salad close up

Easy But Fancy Enough For Summer Get-Togethers

The best thing about this watermelon salad recipe is that not only is it a healthy, Whole30 salad that’s insanely delicious especially on a hot summer day, it’s super duper easy to make. I mean, it literally took me 15 minutes from start to finish.

However, the final result looks gorgeous and colorful enough that you can double or triple the recipe to serve at summer BBQs and get-togethers and everyone will be impressed! You can also prep the ingredients ahead of time, but I suggest tossing everything together right before serving for the best texture.

How to Make This Watermelon Cucumber Salad with Prosciutto

The most difficult part of this watermelon salad recipe is actually chopping up the ingredients. I suggest cutting the watermelon into 1-inch cubes and cucumber into 1/2-inch pieces. You can also use a melon baller to create watermelon balls, which I think will be super fun and pretty!

The only cooking part of this recipe is toasting the pine nuts, and that can be done in less than 5 minutes on the stovetop until they are golden brown and fragrant.

I suggest tearing apart the mint leaves, instead of a slicing them with a knife so they impart a stronger mint flavor that can be melded in better with the rest of the ingredients.

Once all the ingredients are ready for this watermelon cucumber salad, all you have to do is toss them together and serve! Doesn’t get much easier than that, and even the dressing only has 4 ingredients. Definitely my kinda recipe.

Other recipes you may love…

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Watermelon Cucumber Salad with Prosciutto (Paleo, Whole30)

If you are looking for a healthy and refreshing summer appetizer, look no further than this Whole30 Watermelon Cucumber Salad with prosciutto, toasted pine nuts, and mint!
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 222kcal

Ingredients

  • 1/4 cup pine nuts
  • 3 cups seedless watermelon cubed
  • 1.5 cups cucumber chopped
  • 1/4 cup mint leaves roughly torn into pieces
  • 2 oz prosciutto thinly sliced, nitrate free

Dressing

Instructions

  • Heat a dry pan over medium heat on the stove.
  • Add the pine nuts and toast until golden and fragrant while stirring constantly, about 4-5 minutes.
  • Combine watermelon, cucumber, and mint in a large bowl, then add the toasted pine nuts.
  • Whisk the dressing in a separate bowl and pour over the salad. Gently toss together.
  • Drape with prosciutto slices before serving.

Notes

If you want to make this ahead of time, you can chop the ingredients and toast the pines nuts the day before, as well and whisking the dressing together. Keep them separate and when you are ready to serve, toss everything together for best texture and freshness!

Nutrition

Serving: 1serving – makes 4 | Calories: 222kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 243mg | Potassium: 290mg | Fiber: 1g | Sugar: 8g | Vitamin A: 16.1% | Vitamin C: 16.9% | Calcium: 2.2% | Iron: 5.8%
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that’s perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

I love my deviled eggs (case in point: pickle deviled eggs, bacon ranch deviled eggs, and beet deviled eggs). However, sometimes I’m lazy and I don’t feel like dealing with mashing the yolks and putting them back in the whites. So I’ve been snacking on these super duper easy egg snacks that are Whole30 and keto-friendly, and not only are they super yummy, they are really pretty to serve over the holidays!

Watch a Quick Video of These Hard Boiled Egg Snacks

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Instant Pot Hard Boiled Eggs

To make your life even easier, I highly recommend making hard boiled eggs in the Instant Pot! Not only is it quick and simple to do, the eggs come out consistently perfect every time. Best of all, somehow the eggs are so easy to peel without the shell sticking to the whites. I don’t think I’ll ever make hard boiled eggs any other way.

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Cook Time Variations

For this specific recipe, I decided to leave the yolks slightly soft in the center since I’m not making deviled eggs.I love soft yolks in general and this texture pairs so well with the various toppings I used in the hard boiled egg snacks especially well.

However, if you prefer true hard boiled eggs without any softness, make sure to let the Instant Pot naturally release pressure for 5 minutes instead of quick releasing like I did. This will help the yolk cook more so you can achieve your desired result.

Get Creative with Your Toppings

After you make the Instant Pot hard boiled eggs, it’s time to make hard boiled egg snacks! I provided 3 of my favorite topping combinations that I’ve been enjoying, but of course, you can get creative and make your own topping combos as well.

I think I’ll be serving these snacks over the holidays as an appetizer while we wait for the turkey or ham to cook. Not only are they super tasty and full of healthy fats, they pop with color on the table making it so festive for special occasions!

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

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Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that's perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!
Course Appetizer, Snack
Prep Time 1 minute
Cook Time 5 minutes
Pressurizing time 10 minutes
Total Time 6 minutes
Author Jean Choi

Ingredients

Instant Pot Soft Boiled Eggs

  • 1 cup water
  • 2-12 eggs
  • Ice bath

Mustard Salmon Eggs

  • Hard boiled eggs
  • Dijon mustard
  • Smoked salmon cut into small pieces
  • Fresh dill

Prosciutto Mayo Eggs

  • Hard boiled eggs
  • Paleo mayonnaise
  • Prosciutto sliced cut into small pieces
  • Pickles cut into small chunks

Bacon Ranch Eggs

Instructions

Instant Pot Hard Boiled Eggs

  • Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.
  • Place the eggs on the steamer basket or the trivet.
  • Close the lid, and make the sure the pressure valve is set to Sealing.
  • Cook on high on Manual for 5 minutes, and prepare an ice bath.
  • Once it beeps to a finish, quick release the pressure.*
  • Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes. 
  • Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

  • Slice the hard boiled eggs in half. 
  • Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!
  • You can store hard boiled eggs and egg snacks in the refrigerator for up to one week. 

Notes

*This quick release method will make hard boiled eggs that are slightly soft in the center, which are better to make the 3 snack recipes. For full hard boiled eggs, naturally release pressure for 5 minutes before opening the lid. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Prosciutto “Cheese” Paleo Stuffed Mushrooms (Whole30, Keto)

These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!

My last recipe for you before I fly (almost) across the country to Cleveland to spend time with C’s family! I just realized that I’ve been working backwards with my Thanksgiving recipes.  I went from a dessert recipe to a main dish to a side and now to this, an appetizer. Totally unintentional. I’m ending with a good one though with these paleo stuffed mushrooms. Can’t really go wrong with a recipe that has prosciutto in it, am I righhh?

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

This is another easy and quick recipe that’s a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for a finger food.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

For those who are dairy intolerant, soaked cashews make a delicious cheese substitute. They are mild enough to flavor easily and become soft so they blend into a creamy texture.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

You can eat these paleo stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes.

Hope everyone has a wonderful Thanksgiving wherever you are and whoever you are with!

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

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Prosciutto "Cheese" Paleo Stuffed Mushrooms

These dairy free and Paleo Stuffed Mushrooms are filled with prosciutto and cashew cheese, and they are a delicious and easy Whole30 and Keto finger food!
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 43kcal
Author Jean Choi

Ingredients

  • 8 oz mushrooms
  • 1/3 cup rawcashews soaked for at least 2 hours
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper to taste
  • 1 tbsp water
  • 2 oz prosciutto chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Remove the stems from the mushrooms. You can discard the stems or save them for another use.
  • Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
  • Process until smooth.
  • Place in a bowl and add in the chopped prosciutto. Mix well.
  • Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  • Bake for 20 minutes. 
  • Serve warm or at room temperature.

Notes

Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!

Nutrition

Serving: 1mushroom (approx.) | Calories: 43kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Cholesterol: 3mg | Sodium: 129mg | Potassium: 93mg | Vitamin A: 0.1% | Vitamin C: 1.1% | Calcium: 0.1% | Iron: 2.1%