Avocado,
prosciutto and pecan salad
A super-easy and
intricate side salad packed with luxurious flavour and texture. If you're
planning to transport this dish for a bring-a-plate meal, check out our notes
for pack and travel tips.
9 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
30 Low
Carb Lunch Ideas You Can Meal Prep
3 Method Steps
Step 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.
Step 2
Peel and quarter avocados. Place in a bowl. Add lime
rind, juice and oil. Season with salt and pepper. Toss gently to coat.
Step 3
Arrange avocado in a serving bowl. Sprinkle with
prosciutto, coriander, parsley, pecans and chilli. Serve.
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