Blackberry & Cantaloupe Salad With Sunshine Citrus Dressing

by | Updated: June 8th, 2018 | Read time: 1 minute

Craving something refreshing to keep you cool under the hot sun? Here’s a meal that will satisfy your hunger, while also helping you maintain the bikini body you’ve been working toward. A bold and bright compilation of sweet, juicy and savory makes this a salad to remember, and you can use the cantaloupe as your bowl for a meal that’s as picturesque as it is delicious. Plus, with just a few omissions, this dish can be vegan or nut-free, too! So take a bite, close your eyes and enjoy the taste of the season.

Top View of Salad with Blackberries, Arugula and Prosciutto in a Cantaloupe Bowl | Vitacost Blog

Time: 10 minutes
Servings: 4


1/2 fresh cantaloupe
5 oz. organic arugula, washed
1 pint fresh blackberries
1/4 cup shelled pistachios (omit to make nut-free)
1/8 cup sprouted watermelon seeds
1 handful fresh basil
1-1/2 oz. nitrate- and sugar-free prosciutto (omit to make vegan)

2 Tbsp. extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. orange juice
Himalayan sea salt, to taste
Black pepper, to taste
Cayenne powder, to taste


  1. Scoop cantaloupe into balls and set aside. Save empty half to us as a bowl if desired.
  2. In small mixing bowl, combine dressing ingredients and whisk.
  3. On cutting board, fold basil and chop evenly into large pieces.
  4. In four bowls, divide arugula evenly. Top with blackberries, cantaloupe, prosciutto, pistachios, watermelon seeds and basil.
  5. Pour dressing over each portion before serving.