Keto Watermelon Feta Salad with Crispy Prosciutto Recipe – 4.5 net carbs! A low carb arugula tossed in a homemade balsamic vinaigrette, with watermelon, feta, crispy prosciutto and red onion. Paleo, gluten free, grain free, sugar free, clean eating, real food. Can be made Whole30 and dairy free!

WATERMELON FETA SALAD WITH ARUGULA, CRISPY PROSCIUTTO AND RED ONION ON A WHITE PLATE

Enjoying the last of summer salads before summer is over. And this keto watermelon feta salad with crispy prosciutto is one you must make while watermelons are still in the market!

It’s bright and refreshing, sweet and tangy. Everything you want on a hot day. And less than 4.5 net carbs!

WATERMELON FETA SALAD WITH ARUGULA, CRISPY PROSCIUTTO AND RED ONION ON A WHITE PLATE

Is Watermelon Keto?

Watermelon in large quantities is not the most keto friendly fruit since it’s relatively high in carbs. Better to stick with raspberries and blackberries.

BUT! In small quantities watermelon is just while eating keto! You need just a few good bites to take this salad to the next level.

Keto Watermelon Feta Salad with Crispy Prosciutto

Here are the stars of the salad:

  • A homemade balsamic vinaigrette that you’re going to want to use in every salad forever and ever
  • organic baby arugula
  • sweet and juicy watermelon (best if already chilled in the fridge!)
  • creamy crumbled feta
  • salty prosciutto that you bake in the oven until crispy like bacon
  • tangy red onion

The combo of all these flavors is absolute perfection.

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WATERMELON FETA SALAD WITH ARUGULA, CRISPY PROSCIUTTO AND RED ONION ON A WHITE PLATE

Keto Watermelon Feta Salad with Crispy Prosciutto


  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Scale

Ingredients

Balsamic Dressing

Watermelon Feta Salad

  • 5 ounces organic baby arugula (or spinach, baby kale or baby greens)
  • 1 cup watermelon, cut into bite size cubes
  • 6 slices prosciutto
  • 1/4 cup crumbled feta
  • 2 tablespoons sliced red onion

Instructions

  1. Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper. Lay the 6 slices of prosciutto in an even layer. Bake for 20-25 minutes until crispy. Transfer to a paper towel lined plate to cool.
  2. In a large mixing bowl, make the balsamic dressing by whisking together the 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon monk fruit and 1/2 teaspoon kosher salt.
  3. Add the baby arugula on top of the salad dressing and toss to combine and coat all the leaves.
  4. Add in the 1 cup watermelon, crumble in the crispy prosciutto, add in the crumbled feta and sliced onion. Toss to combine.
  5. Transfer to 2 dinner plates, or 4 starter salad plates. Best if enjoyed immediately.

Notes

Watermelon: Even though watermelon is higher in carb, it’s still just fine to enjoy in smaller quantities!

Vinegar: I love using balsamic vinegar, but you could easily swap red wine vinegar, white wine vinegar, champagne vinegar, apple cider vinegar, etc.

Cheese: I love this with feta. You could also use goat cheese, blue cheese, gorgonzola, etc.

Dairy Free: You can leave out the cheese to make this dairy free.

Whole30: You could leave out the cheese and monk fruit sweetener and this would be Whole30.

Greens: I love this with arugula. It would also work with baby spinach, baby kale or baby greens. Or even butter lettuce or romaine!

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