Cooking stresses me out sometimes. I know, what a crazy thing to admit, when I’m writing in a post on a food blog. But I feel like I can be honest here, and in all honesty, cooking can be stressful. I really prefer to bake, because following a recipe, mixing, whipping, pouring and baking can be so much more relaxing, especially after a long day.
Don’t get me wrong, I do like to cook. But picture this: it’s Thanksgiving and you’re cooking a turkey, stuffing, gravy, potatoes, all that other good stuff plus dessert (because of course), and there’s a crowd of hungry people waiting, getting hangrier each minute. Stressful! Having to time everything perfectly so it all comes out of the oven at the right time? Stressful!
Even though this salad comes together in a matter of minutes using only a handful of ingredients, it packs in a whole lot of flavour, texture, and healthy bonus points. Healthy greens, salty prosciutto, sweet melon, soft bocconcini and a slight crunch from pumpkin seeds, all topped with a bit of balsamic reduction.
I don’t always eat salads, but when I do they’re packed with so much good stuff that I generally eat an entire big bowl all to myself. That’s what happened here. I never knew I could pack so many greens into my belly in one sitting, but it was just so darn tasty I couldn’t stop. Hey, it’s healthy, right?
|Prosciutto, Cantaloupe & Bocconcini Salad|| |
- 5 cups mixed greens
- 75g prosciutto, shredded
- ½ cantaloupe, scooped with a melonballer* (2½ cups)
- 180g bocconcini, drained
- 2 Tbsp pumpkin seeds
- Balsamic reduction, to taste**
- In a large bowl, mix together greens, prosciutto and cantaloupe. Mix thoroughly to make sure the prosciutto does not clump together.
- Serve on plates, topping with bocconcini and pumpkin seeds.
- Drizzle salad with balsamic reduction, to taste.
**You really don't need much balsamic reduction, but a little drizzle is fantastic. The sweet, tangy balsamic mixes wonderfully with the sweet cantaloupe and salty prosciutto.