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Summer Melon Salad


  • 2 to 3 small ripe melons, such as charentais, piel de sapo, Tuscan, Butterscotch
  • 2 tablespoons almond milk
  • 8 slices shaved proscuitto
  • 2 tablespoons canola oil
  • 16 padron peppers
  • Salt and pepper for seasoning
  • ½ cup melon sorbet
  • ¼ cup almonds, toasted and rough chopped
  • 1 cup arugula
  • 4 tablespoons California Olive Ranch Extra Virgin Olive Oil


  1. Peel and de-seed the melons, cut into various shapes and sizes. Arrange the melon on the bottom of a serving plate, showing off the different colors of the melons. Pour 2 tablespoons of almond milk on the bottom of the plate, just enough to cover the very bottom of the melons.
  2. Carefully drape the shaved prosciutto over the melons.
  3. In a smoking hot pan, add canola oil and quickly add pardons. Constantly move the peppers around until fully blistered. Place onto a paper towel to soak any extra oil up, season immediately with salt and pepper.
  4. Place padrons leaning up against melons, scattered across the plate.
  5. With a small ice cream scoop, scoop 3 bite size scoops of sorbet on the plate, resting against the melons and padrons.
  6. Garnish with almonds, arugula, and California Olive Ranch extra virgin olive oil.

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