Name: Avocado, prosciutto and pecan salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1
Ingredients: 8 slices prosciutto, thin; 3 avocados; 20.00 ml lime rind, finely grated; 86.63 gm lime juice; 56.88 gm extra virgin olive oil; 250.00 ml fresh coriander leaves; 250.00 ml fresh flat-leaf parsley leaves; 165.00 ml pecans, toasted, roughly chopped; 2 long red chillies, seeded, finely chopped

Avocado, prosciutto and pecan salad

0 Likes

Prep Time:
25 minutes

Cook Time:
5 minutes

Total Time:
30 minutes

Delicious and portable side salad with rich flavors and varied textures. Great for potlucks or picnics - see our packing tips.

Ingredients:

8 slices prosciutto, thin
3 avocados
20.00 ml lime rind, finely grated
86.63 gm lime juice
56.88 gm extra virgin olive oil
250.00 ml fresh coriander leaves
250.00 ml fresh flat-leaf parsley leaves
165.00 ml pecans, toasted, roughly chopped
2 long red chillies, seeded, finely chopped

Instructions:

Preheat a large frying pan over high heat. Add prosciutto and cook for 2 minutes on each side until golden and crisp. Drain on paper towel and break into pieces.
Peel and quarter ripe avocados, then place them in a bowl. Mix in freshly grated lime zest, lime juice, and a drizzle of high-quality olive oil. Season generously with salt and freshly ground black pepper. Gently toss everything together to ensure each avocado piece is perfectly coated in the flavorful mixture.
1. Place ripe avocado slices in a beautiful serving bowl. Sprinkle with crispy prosciutto, fragrant coriander and parsley, crunchy pecans, and a touch of spicy chili. Serve and enjoy!

We use cookies

Similar Recipes

Grapefruit, broad bean and rocket salad

Roast tomato and prosciutto salad

Avocado and prosciutto chicken

Curtis Stone's barbecued avocado with spring onion buttermilk dressing

Rockmelon and prosciutto pasta salad