• 1 teaspoon extra-virgin olive oil plus 1 tablespoon, divided
• 2 slices prosciutto, chopped
• 1 tablespoon white balsamic vinegar
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 6 cups cubed watermelon
• 2 tablespoons crumbled feta
• 2 tablespoons chopped roasted pistachios
• 1 tablespoon chopped mint

    Number of servings: 6

• Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add prosciutto and cook, stirring, until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain.
• Whisk the remaining 1 tablespoon oil, vinegar, salt and pepper in a large bowl. Add watermelon and toss to coat. Sprinkle with feta, pistachios, the crispy prosciutto and mint.

• Energy: 68cal
• Carbohydrates: 15.7gm
• Protein: 1.3gm
• Fiber: 1.6gm