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!

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.

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…

• Paleo Watermelon Margarita Slushie
• Paleo & Whole30 Grilled Peach Salad With Bacon
• Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Optional)
• Whole30 Cobb Salad (Paleo, Keto)

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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

• 2 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1/4 tsp sea salt
• 1/8 tsp ground black pepper

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%