Avocado, prosciutto and pecan salad
Discover a refreshing and flavorful Avocado, Prosciutto, and Pecan Salad! This nutrient-packed recipe combines creamy avocados, crispy prosciutto, zesty lime, fresh herbs, spicy chili peppers, and crunchy pecans for a delightful meal or side dish. Perfect for any occasion!
- 28 Nov 2025
- Cook time 5 min
- Prep time 25 min
- 8 Servings
- 9 Ingredients
This Avocado, Prosciutto, and Pecan Salad is a delightful blend of creamy, crunchy, and slightly spicy elements. Perfect for a light lunch or an elegant appetizer, this salad combines the richness of avocado with the salty umami of prosciutto, the nutty crunch of pecans, and a kick from red hot chili peppers. A tangy lime dressing ties all these flavors together beautifully.
Ingredients:
Instructions:
- Preheat a skillet over medium heat.
- Tear the prosciutto slices into bite-sized pieces.
- Cook the prosciutto in the skillet until crispy, about 3-4 minutes. Remove from heat and set aside on a paper towel to drain any excess oil.
- Cut the avocados in half and remove the pits.
- Scoop the avocado flesh out and slice it into thin wedges. Set aside.
- In a small bowl, combine 1 tbsp lime zest, 1/3 cup lime juice, and 1/4 cup olive oil.
- Whisk the mixture until it emulsifies into a smooth dressing. Set aside.
- Coarsely chop 1 cup coriander leaves and 1 cup fresh parsley. Set aside.
- Roughly chop the pecans and slice the red hot chili peppers into thin rings. If you prefer a milder flavor, remove the seeds from the chili peppers before slicing.
- In a large salad bowl, combine the avocado slices, chopped coriander, and parsley.
- Add the crispy prosciutto pieces, chopped pecans, and sliced chili peppers to the bowl.
- Drizzle the lime and olive oil dressing over the salad.
- Toss gently to ensure all ingredients are well-coated with the dressing.
- Transfer the salad to a serving platter or individual plates.
- Enjoy your refreshing avocado, prosciutto, and pecan salad immediately!
Tips:
- Choose ripe but firm avocados to ensure they hold their shape in the salad.
- Toast the pecans lightly in a dry skillet before adding them to the salad for an extra layer of flavor.
- To reduce the heat from the red hot chili peppers, remove the seeds and inner membranes.
- Allow the salad to sit for a few minutes after tossing it with the dressing to let the flavors meld together.
- Use fresh lime juice for the dressing for a brighter, more vibrant taste.
- Consider adding a sprinkle of sea salt and freshly cracked black pepper to enhance the overall flavors.
This Avocado, Prosciutto, and Pecan Salad is a gourmet delight that brings together a variety of flavors and textures. It’s an easy-to-make dish that’s sure to impress guests or simply elevate your everyday meal. Enjoy the fresh, vibrant, and satisfying taste of this unique salad!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 130kcal | 7% |
| Protein | |
| Protein 3.30g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 4.37g | 11% |
| Sugar 1.33g | 1% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.43g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 12mg | 2% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.19mg | 7% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 60ug | 14% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 33mg | 37% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 140ug | 117% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.19mg | 21% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 380mg | 11% |
| Selenium, Se 0.48ug | 1% |
| Sodium, Na 10mg | 1% |
| Zinc, Zn 0.67mg | 6% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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