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Vegan Melon Caprese Summer Salad

Refreshing salad for summer with vegan prosciutto, mozzarella, melon, and mint.
Servings: 8 people

Ingredients

  • 1 cantaloupe
  • 1 honeydew
  • 1 package Mia Prosciutto Deli Slices
  • 1/2 container Miyoko’s Creamery vegan mozzarella
  • 2-4 tbsp olive oil
  • pink himalayan sea salt to taste
  • fresh black pepper to taste
  • fresh mint leaves

Instructions

  • Chop your cantaloupe in half and scoop out the seeds. Use a melon baller to scoop the cantaloupe. Simply press the melon baller into the flesh, twist, and remove. Alternatively, you can just chop up the cantaloupe normally.
  • Repeat process with the honeydew.
  • Use your melon baller to scoop out about 1/2 a package of Miyoko’s Creamery vegan mozzarella. The amount is completely up to you.
  • Split each prosciutto slice into about three strips. Arrange however you’d like, I twisted them a bit and placed them randomly around the melon and mozzarella balls.
  • Place the mint leaves throughout the salad. Drizzle with olive oil and sprinkle with sea salt and pepper. Serve or keep in an airtight container in the fridge for up to a week.