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1
Cut the melon in half and remove and discard the seeds.
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2
Cut each half into 4 wedges and remove and discard the skin.
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3
Cut each wedge widthwise into 1/4-inch-thick slices and place in a large bowl.
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4
Cut the lime in half and squeeze the juice over the cantaloupe.
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5
Peel the cucumbers, cut in half lengthwise, and scrape out the seeds with a spoon.
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6
Cut the cucumber into 1/8- to 1/4-inch-thick slices and add to the bowl.
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7
Cut the tomatoes in half and discard the stem and the insides.
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8
Cut into 1/4-inch strips and add to the bowl.
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9
Cut the prosciutto into 1/2 by 1-inch strips and add to the bowl.
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10
Place the chives and white wine vinegar in a small bowl and slowly add the oil, mixing briskly with a whisk or fork.
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11
Season with salt and pepper.
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12
Pour the vinaigrette over the fruit and vegetables, add the sunflower seeds, and toss until well combined.
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13
Cover with plastic wrap and refrigerate until ready to serve.
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14
Cantaloupe is the most nutritious of all melons.
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15
It is naturally sweet, low in calories and fat, and packs a powerful nutritional punch.
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16
It is rich in fiber and carbohydrates, the nutrient that fuels your brain and muscles, and high in potassium, an electrolyte that is responsible for cell and muscle growth and for maintaining normal fluid balance.
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17
It is also loaded with cancer-fighting beta-carotene and is high in vitamin C.
