This peach prosciutto salad is the perfect mix of sweet, salty, and creamy. Juicy grilled peaches, crisp veggies, and savory prosciutto come together over arugula and spinach, topped with a homemade yogurt avocado dressing that’s light, tangy, and super creamy. It’s perfect for a summer salad option, or to accompany a main meat for a pot luck dinner option.
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Why you'll love this recipe
Salty Prosciutto. The rich, salty prosciutto pairs beautifully with sweet peaches, similarly to how Bacon wrapped Asparagus is a perfect pair.
Creamy Avocado Dressing. The homemade yogurt avocado dressing is light, tangy, and creamy. It's very similar to what is used on the Wreath Salad, and the Greek yogurt makes it a creamy option alongside Chicken Macaroni Salad.
Summer Salad. Quick to throw together and loaded with seasonal ingredients, this salad is ideal for warm-weather meals or BBQs together with a Hawaiian Chicken Salad or a Salmon Mango Salad.
Pairs Well with Proteins – Serve it as a side with Orange Roast Chicken, Roast Pork or even a Whole Barramundi.
Salad Ingredients
Mixed leaves. A blend of arugula and spinach adds freshness and texture, but you can substitute with baby kale or romaine.
Prosciutto. Thin, salty prosciutto brings a savory balance to sweet peaches—swap with crispy pancetta or smoked turkey if preferred.
Peaches. Grilled peaches add sweetness and caramelization; nectarines work for a similar summer salad, or you can try mango like my Prawn Mango Avocado Salad or Salmon Mango Salad.
Cucumber and Carrot. Ribboned cucumber and carrot adds crunch and lightness to the heavy flavours of prosciutto and peach.
Please check the recipe card for full list of ingredients and quantity.
Salad Dressing Ingredients
Plain Greek yogurt. Creamy Greek yogurt forms the base of the dressing. Swap with coconut yogurt for a dairy-free option, however the flavour profile will be slightly different.
Avocado. Avocado makes the dressing rich and smooth; use extra Greek yogurt if avocado isn’t available.
Lemon. Lemon juice and zest add brightness and acidity. My original recipe for this dressing in the Wreath Salad includes lime juice, however, it's sometimes difficult to find affordable limes so lemon is a great alternative.
Parsley. Fresh parsley provides an herby lift, but cilantro or basil can offer a unique twist. I recommend the fresh produce as it provides a better punch of flavour.
Please check the recipe card for full list of ingredients and quantity.
How to make peach prosciutto salad
Step 1: Add Greek yogurt, avocado, lemon juice and zest, parsley, olive oil, and crushed garlic to a blender or food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
I use a hand blender for this as it's easier to clean. You could also use a fork and crush as much as possible, but the texture will be slightly lump.
Step 2: Use a vegetable peeler to create thin ribbons of cucumber and carrot. Alternatively, finely slice them into matchsticks for a similar texture.
Step 3: Grill the peaches (optional) by preheating a grill or grill pan over medium-high heat. Then, lightly brush the peach halves with olive oil and grill cut-side down for 2–3 minutes until charred and softened. Allow to cool slightly before slicing.
Step 4: Arrange the mixed leaves in a large serving bowl or platter. Then, layer the prosciutto, peach slices, cucumber, and carrot ribbons on top.
Step 5: Drizzle the yogurt avocado dressing over the salad just before serving. Toss gently to combine, or serve with dressing on the side.
Top Tip
Choose Ripe Peaches: Look for peaches that are slightly soft to the touch but not mushy. They should smell sweet and fragrant. If they're too firm, let them ripen at room temperature for a day or two.
Serve Fresh: This salad is best assembled just before serving to keep the leaves crisp and the dressing fresh. If prepping in advance, keep the dressing and salad separate until ready to eat.
Avoid Soggy Greens: Pat the mixed leaves dry with a paper towel or use a salad spinner after washing to keep them crisp and fresh.
Making ahead
You can prep most components of the salad a day in advance to save time. Ribbon the cucumber and carrot, wash and dry the greens, grill or slice the peaches, and blend the dressing. Store everything in separate airtight containers in the fridge for up to 3 days. Tear the prosciutto just before serving to maintain its texture and dress only when about to eat (this will help prevent the rest of the ingredients from becoming soggy).
Note - the dressing may discolour slightly due to the avocado and parsley (it'll still be tasty, just won't be the same vibrant green).
Freezing
Freezing this salad is not recommended, as the greens, peaches, and dressing don’t hold up well in the freezer. Freezing can cause the greens to wilt, the peaches to lose their texture, and the dressing to separate.
Pairing
To make this peach prosciutto salad a more balanced meal, consider adding some leftover Roast Chicken or Roast Turkey, or even some Tuna, Salmon or Barramundi to enhance the fresh vibes even more.
Store the protein separately and add it to the salad just before serving to keep everything fresh and flavourful.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Nectarines, apricots, or even pears make great substitutes for peaches in this salad. Choose seasonal ingredients to keep things more affordable.
Use a knife to slice thin, flat strips, or shred the vegetables with a box grater for a similar effect.
The sweet juiciness of peaches perfectly complements the salty, savory flavour of prosciutto, creating a balanced and delicious contrast.
Yes! Try crispy bacon, pancetta, or a vegetarian option like smoked almonds or roasted mushrooms for a similar savory kick.
Other delicious salad recipes
Or, you can have a browse through my Salads Category for more delicious eats.
Recipe
Peach Prosciutto Salad with Yogurt Avocado Dressing
Ingredients
Salad
- 200 g (7 oz) mixed leaves
- 100 g (3.5 oz) prosciutto
- 3 peaches halved, pit removed
- 1 cucumber ribboned, see note 1
- 1 carrot ribboned, see note 1
Dressing
- 120 ml (½ cup) plain Greek yogurt
- ½ avocado skin and seed removed
- 1 lemon juice and zest
- 20 g (⅓ cup) parsley fresh
- 15 ml (1 tbsp) olive oil
- 2 garlic cloves crushed, subs note 2
- Salt and pepper to taste
Instructions
- Blend Greek yogurt, avocado, lemon juice, parsley, olive oil, and garlic until smooth. Season with salt and pepper. A hand blender works best, but mashing with a fork is an alternative (though less smooth).
- Brush peach halves with olive oil and grill cut-side down on medium-high heat for 2–3 minutes until slightly charred. Cool, then slice.
- Layer mixed leaves in a bowl, then top with prosciutto, peach slices, and prepared vegetables.
- Drizzle dressing over the salad or serve it on the side. Toss gently if desired.
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