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5 from 12 votes

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!
Prep Time5 mins
Cook Time5 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: savory watermelon recipe, summer salads, watermelon salad recipe, whole30 salad
Servings: 4 servings
Calories: 222kcal


  • 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



  • 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.


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!


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: 805IU | Vitamin C: 13.9mg | Calcium: 22mg | Iron: 1mg