It’s not often I find a recipe for an entire meal that looks good, ticks all the health boxes, covers almost all of the food groups and is prepared in under ten minutes, so when I opened my fridge and these ingredients stared back at me, I knew I was onto something.
The four ingredients making up this salad, excluding the dressing, complement each other really well. The bright green peppery spiciness of the rocket, the pink, sweet, slightly earthy flavour of the prosciutto and the mild cool smooth texture of the avocado are topped off perfectly with the salty dryness of the parmesan shavings. Once together in the bowl, a balsamic based dressing seemed the obvious choice.
Now I know that prosciutto is not your average cold meat that most families have on hand but my supermarket deli had it on special recently so I took advantage and bought some. The pre-packed packages are great in that they generally have a longer shelf life than the freshly shaved ones, but as it is cured and salted, provided the fresh shavings are kept wrapped up and airtight, they should also keep for a while. Prosciutto is salt-cured air-dried Italian ham and is either raw (prosciutto crudo) or cooked (prosciutto cotto) and sold in wafer thin slices. As a fairly rich and salty meat, a little goes a long way and is often included in antipasto platters or as an appetizer, but this salad is a great midday meal or light dinner and worked perfectly on a recent hot summer evening.
1 bag fresh rocket leaves, washed
80 – 100 g prosciutto (crudo)
2 avocados, chopped
½ cup fresh parmesan shavings
- Combine all ingredients in a bowl and drizzle with the dressing.
2 Tbsp balsamic vinegar
3 Tbsp olive oil
½ tsp Dijon mustard
freshly ground salt and pepper
- Combine all ingredients and whisk together.