Watermelon and Prosciutto Salad with Mint and Toasted Almonds

Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.

2 Tbsp. almonds, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
½ tsp. orange zest, finely grated
2 Tbsp. orange juice, freshly squeezed
1 Tbsp. extra-virgin olive oil
sea salt
1 (3 lb) watermelon, seedless, rind removed, cut into 1" pieces
2 Tbsp. white wine vinegar
2 oz prosciutto, thinly sliced

Heat a small dry skillet and toast almonds, tossing often, until golden brown, about 5 minutes.

Mix almonds, mint, orange zest, orange juice, and oil in a small bowl; season with salt.

Toss watermelon with vinegar in a large bowl; season generously with salt. Transfer watermelon to a platter and drape prosciutto over top; spoon almond mixture over.

Makes 4 servings.