Avocado, Prosciutto and Pecan Salad

On the table in: 30 minutes
Serves: 8
Origin: Italian

Ingredients:

  • 8 slices prosciutto, thin
  • 3 avocados
  • 1 tablespoon lime rind, finely grated
  • 1/3 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh coriander leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 2/3 cup pecans, toasted, roughly chopped
  • 2 long red chillies, seeded, finely chopped

Nutritional Information

Per serving: 330 calories; 1.3g net carbs; 7.4g protein; 32.1g fat; 2.6g fibre

Instructions:

  1. Heat a large frying pan over high heat. Add prosciutto. Cook for 2 minutes each side or until golden and crisp. Drain on paper towel. Break up into pieces.
  2. Peel and quarter avocados. Place in a bowl. Add lime rind, juice and oil. Season with salt and pepper. Toss gently to coat.
  3. Arrange avocado in a serving bowl. Sprinkle with prosciutto, coriander, parsley, pecans and chilli. Serve.

Chef’s suggestions:

  • Pack and travel tips: Pack the salad in an insulated bag with an ice brick to keep cool.

We would like to acknowledge that this recipe was sourced from Taste.com.au on 15 April 2019.

Author: Tracey Pattison     Image credit: Andrew Young     Publication: Super Food Ideas

https://www.taste.com.au/recipes/avocado-prosciutto-pecan-salad/c250eaee-4001-4e45-88ce-aed15f2b771d