Photo: Anna Pelzer
Blueberry Salad with Prosciutto and Melon
11 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
339
Calories
5g
Protein
15g
Fat
54g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Red Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh Italian parsley
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon aniseed, coarsely crushed in mortar with pestle or in resealable plastic bag
- 1/4 teaspoon finely grated lime peel
- 1 11-ounce container fresh blueberries (about 2 cups)
- 1 small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips
- 1 cup thinly sliced red onion
- 12 paper-thin prosciutto slices
- 12 1/4- to 1/3-inch-thick wedges peeled cantaloupe or honeydew
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes