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Corn, Zucchini and Cantaloupe Salad with Prosciutto and Fresh Herbs

Floating Kitchen
  • 10 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil, fresh leaves

4 cups

Cantaloupe

2

ears Corn, cooked

1/4 cup

Mint, fresh leaves

1

Zucchini, medium

2 tbsp

Buttermilk dressing

1/4 tsp

Black pepper

1/4 tsp

Red pepper flakes

1/4 tsp

Salt

2 tsp

Olive oil, extra-virgin

3 ounces prosciutto, cut into strips and rolled