Salad Brain Exercise–Prosciutto and Melons

by Min Merrell

Salad Brain is a creativity platform.

These exercises use the platter, rather than the typical deep salad bowl, as the canvas for creation and a means to illustrate the universal process of creative thinking and design. No matter the field, the steps of creativity are the same. Here we’re using salads because we all have some experience with salad, a low-stakes, easy medium for practicing everyday creativity. Plus, your installation will feed you beautifully and well, and shouldn’t we all be eating more salads anyway?


For an introduction to getting in touch with your salad brain, read Welcome to Salad Brain Creativity.




Honey Dew Melon

Fresh lime or lemon juice

Coarse black pepper


Keeping things very classic here. The platter approach works like a charm when serving this appetizer in the center of the table. Everyone can spear their own goodies with bamboo skewers.  Here the big concept to notice is that this very classic salad has been altered very simply. There are two varieties of melon instead of the usual cantaloupe and they are cut in contrasting shapes.

You can cut these not-perfect melon balls with a regular measuring spoon in the size you like.  It’s easy when the melon is nice and ripe. And those irregular leftover pieces look fun to work with too. Give that a try.  And they taste just as good.

Remember to consider your audience and how easy it is to eat the salad. The prosciutto “flowers”  are bite-sized for easy eating and pick-up.  Small changes make big impact!


Maybe some arugula would be a nice peppery complement if the platter salad truly is served as a salad course.


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