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Crispy Prosciutto Bits Salad
Crispy Prosciutto Bits Salad
You can replace the prosciutto in this recipe with the same amount of streaky bacon.
Use a ready-to-eat coleslaw mix or salad greens as a short cut. Add another 5 minutes to the preparation time if you are cutting the cabbage by yourself.
I used a sun-dried tomato salt & pepper blend (iherb affiliate link) to season the salad. You can use any favourite brand of salt & seasoning blend in your pantry. Or, use a dried herbs mix (such as all-purpose seasoning) + salt + black pepper, to taste.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 1/2 tbsp olive oil
- 1 packet (70g) prosciutto cut to small (2-cm) strips
- 80g ready-to-eat coleslaw mix or salad greens
- half avocado cut to cubes
- cucumber slices
- cherry tomatoes
- 1 tbsp chopped scallions
- lemon slice
(A) Salad Dressing
- 2 tbsp extra-virgin olive oil
- 1/2 tbsp low-sodium soy sauce
- 1/2 tsp balsamic vinegar
- few drops lemon juice to taste
- 1/2 tsp herbed salt & pepper blend to taste
- 1/2 tsp dijon mustard optional
Directions:
- Make crispy prosciutto. Spread out prosciutto strips with 1/2 tbsp olive oil in a wide frying pan. Fry the prosciutto in medium high heat until crisp and most of its fats rendered out. Alternatively, you can also make the crispy prosciutto in an air fryer, then crumble the air-fried crispy prosciutto when cooled.
- Make salad dressing by mixing ingredients (A) in a small bowl and whisk until smooth. Season to taste.
- Make salad. Fill a large salad serving plate with coleslaw mix (or salad greens). Garnish with avocado, cucumber, scallion, tomato and lemon. Sprinkle half the crispy prosciutto bits over the salad. Any remaining prosciutto bits keep well in a tight container in the fridge for 2 weeks. Serve with salad dressing at the side.
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This is a flavour and nutrients packed salad!
I must eat more healthy salads like you! But, the thing is 我会吃不饱 lol