Rice salad with ham and melon with avocado, a cold main course to enjoy during hot summer days. You can prepare the rice salad with melon the night before and enjoy it fresh for lunch. It’s great to take to the beach for the whole family’s lunch, but I recommend not leaving it for more than a day, otherwise the avocado will turn dark and the ham will not be as fresh. If you like, you can add the ham just before serving and also the avocado if desired. The cold rice salad with melon and ham is very easy and quick to make. If you don’t like or can’t find avocado, you can omit it, and it will still be very good. I recommend using Basmati rice because it’s very fragrant and tasty, but if you don’t like it, you can use rice for rice salads. You can find all my summer recipes in the collection QUICK SUMMER RECIPES SWEET AND SAVORY. I also recommend checking out the RECIPES WITH MELON; you’ll surely find another recipe to try. Now let’s see how to make the rice salad with ham and melon, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Cheap
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 4 servings
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing the Rice Salad with Ham and Melon with Avocado

1 1/4 cups Basmati Rice
Half Melon
1 Avocado
5 oz Prosciutto
2 tbsps Extra virgin olive oil
Salt
Pepper

How to prepare the Rice Salad with Ham and Melon with Avocado

Let’s start preparing the Rice Salad with Ham and Melon with Avocado, pour water into a pot, put it on the stove, and when it starts to boil, add salt and Basmati rice, cook until al dente according to the time indicated on the package. Once cooked, drain it and let it cool.
While the rice cooks, cut the melon in half, remove the internal seeds with a spoon, cut it into slices, remove the skin, and then cut each slice into cubes.
Then pour the melon into a large bowl to later contain the rice.
Cut the avocado in half lengthwise, remove the central pit and skin, then cut it into small pieces.
Then pour it into the bowl with the melon.
Cut the ham into strips.
Season the melon and avocado with salt and extra virgin olive oil, and mix well.
When the rice is cold, pour it into the bowl and mix.
Add the ham.
And add plenty of pepper.
Cover the bowl with plastic wrap and store the Rice Salad with Ham and Melon with Avocado in the refrigerator until ready to serve.