Peach Prosciutto Salad with Yogurt Avocado Dressing
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Peach prosciutto salad is summer in a bowl—grilled peaches, salty prosciutto, and crisp cucumbers and carrots piled over leafy greens. Toss it all with a creamy, homemade yogurt avocado dressing for the perfect mix of flavour and crunch. People will think it's super fancy, but in reality, it takes 10 minutes to make. Note - ingredients can be approximate which is why there's a mix of grams and cups/spoons
Equipment
- Hand Blender, or blender
Ingredients
Salad
- 200 g (7 oz) mixed leaves
- 100 g (3 ½ oz) prosciutto
- 300 g (10 ½ oz) peaches, approx. 3, halved, pit removed
- 100 g (3 ½ oz) cucumber, approx. 1, ribboned, see note 1
- 150 g (5 ½ oz) carrot, approx. 2, ribboned, see note 1
Dressing
- 120 g (½ cups) plain Greek yogurt
- ½ avocado, skin and seed removed
- 1 lemon, juice and zest
- ⅓ cup (? cup) parsley, fresh
- 1 tablespoon olive oil
- 2 garlic cloves, subs note 2
- Salt and pepper, to taste
Instructions
Prepare Ingredients
- Blend 120 g (½ cups) plain Greek yogurt, ½ avocado, 1 lemon, ⅓ cup (? cup) parsley, 1 tbsp olive oil, 2 garlic cloves, Salt and pepper. Set aside.If you don't have a blender, you can mash with a fork (it won't be as smooth)
- Ribbon 100 g (3 ½ oz) cucumber and 150 g (5 ½ oz) carrot using a grater from one end to the other (long ways). Alternatively, thinly slice. Halve 300 g (10 ½ oz) peaches and remove pit. Brush with olive oil.
Cook and Serve
- Grill 300 g (10 ½ oz) peaches cut-side down on medium-high heat for 2–3 minutes until slightly charred.
- Layer 200 g (7 oz) mixed leaves in a bowl, then top with 100 g (3 ½ oz) prosciutto, 300 g (10 ½ oz) peaches, 100 g (3 ½ oz) cucumber, 150 g (5 ½ oz) carrot
- Drizzle dressing over the salad or serve it on the side. Toss gently if desired.
Notes
Note 1 - Ribboned vegetables
You can ribbon using a vegetable peeler and going from the top of the vegetable to the bottom and repeat until almost at the middle, then swap to the other side. If you don't have a peeler, you could thinly slice the vegetables.
Note 2 - Garlic
I recommend fresh garlic as it has a better flavour punch. If you use pre-minced (in the jar) then I recommend doubling the amount and using 4 tsp.
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
Serve with
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.
Nutrition
Calories: 282kcalCarbohydrates: 23gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 18mgSodium: 249mgPotassium: 809mgFiber: 6gSugar: 13gVitamin A: 8147IUVitamin C: 46mgCalcium: 124mgIron: 3mg
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