This vibrant nutrient and vitamin rich salad is packed with protein, potassium, vitamin c, antioxidants, and fibre supporting overall well being.
Proscuitto Salad with Pomegranate
This creamy salty salad should come with a warning - it’s highly addictive!
Ingredients
- 4 cups baby spinach leaves
- 2 cups rocket leaves
- 1 avocado, ripe, peeled, pitted and sliced
- tsp lemon juice
- 6 thin slices prosciutto, torn (150 g)
- 1 cup cherry tomatoes, halved
- 2 tbsp sesame seeds
- ¼ cup pomegranate seeds
- salt and pepper, to taste
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup, sugar free
- salt and pepper, to taste
Instructions
- Divide the baby spinach and rocket leaves evenly between two salad bowls. Arrange the sliced avocado, prosciutto and halved cherry tomatoes on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined. Adjust the seasoning to taste.
- Drizzle the dressing evenly over each salad. Sprinkle with sesame and pomegranate seeds and serve.
Notes
Add some crunch with your favourite toasted nuts (such as pine nuts or almonds), or double down with some creamy feta cheese for extra flavour. If you prefer a vegetarian version, you can leave out the prosciutto and substitute it with grilled tofu or halloumi. This salad pairs well with a variety of proteins and can be served as a lunch or a dinner option.
Nutrition (per serve)
Net Carbs: 9.7gProtein: 23gFat: 35gFiber: 9g
