Watermelon Jicama Summer Salad with Crispy Prosciutto Chips

Original Recipe by Fleur De-Lectable

---

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

4 people

INGREDIENTS:

• 4 slices prosciutto

• 1 large ear of corn

• ½ cup Sam’s Fresh Watermelon Jicama Salsa

• 2 Tablespoons olive oil

• 4 teaspoons fresh lemon juice

• ¼ teaspoon salt

• 8 ounces Persian cucumbers

• 1 large avocado, diced

• 20 assorted baby tomatoes

• 2 small peaches, cut into wedges

• 4 teaspoons chopped fresh basil

• 4 teaspoons chopped fresh mint

DIRECTIONS:

1. Pre-heat oven to 350 degrees.

2. Lay the prosciutto slices on a large, parchment lined cookie sheet. Bake for 10 minutes, or until golden brown. Set aside to cool and crisp up. Once crisp, break into large pieces.

3. Heat a cast iron skillet over high heat. Once the pan is screaming hot, place the corn in the pan and cook until all sides are charred, about 10 minutes. Set aside to cool. Once the corn has cooled, cut the charred kernels off the cob.

4. Place the Sam’s Fresh Watermelon Jicama Salsa, olive oil, lemon juice and salt in a small food processor and puree until smooth. Pour the vinaigrette into a large mixing bowl.

5. Using a veggie peeler or mandolin, slice the cucumbers into ribbons.

6. Add the cucumber ribbons, charred corn, avocado, baby tomatoes, peaches, basil and mint to the vinaigrette and stir gently to combine. Divide the salad between 4 appetizer plates and top with crispy prosciutto pieces.

7. Serve immediately.