Avocado, prosciutto and pecan salad
This Avocado, Prosciutto, and Pecan Salad features creamy avocado, crispy prosciutto, crunchy pecans, and a tangy lime dressing. It's a refreshing dish with a touch of spice, perfect for a light meal or appetizer.
Cook time 5 min
Prep time 25 min
Ingredients:
3 slices prosciutto2 avocados
1 tbsp lime zest
1/3 cup lime juice
1/4 cup olive oil
1 cup coriander leaves
1 cup fresh parsley
1/3 cup pecans
2 red hot chili peppers
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.
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!
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!
Avocado, prosciutto and pecan salad FAQ:
Store any leftover salad in an airtight container in the refrigerator. It's best consumed within 1-2 days, as the avocado may brown and the freshness of the greens will diminish over time.
Yes, you can substitute prosciutto with bacon, turkey bacon, or even a plant-based alternative like smoked tempeh for a different flavor profile, keeping in mind that cooking times may vary.
A medium-sized skillet, approximately 10-12 inches, works well for cooking the prosciutto. This allows enough space for the pieces to crisp up evenly without overcrowding.
The prosciutto is ready when it turns golden brown and is crispy to the touch. This usually takes about 3-4 minutes over medium heat.
You can substitute lime juice with lemon juice for a similar tangy flavor. The overall taste will be slightly different but still delicious.
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.
Nutrition per serving
8 ServingsCalories 130kcal
Protein 3.30g
Carbohydrates 7g
Fiber 4.37g
Sugar 1.33g
Fat 18g
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