PEACH, ARUGULA AND PROSCIUTTO SALAD
Not only is this salad pretty and flavorful but it takes mere moments to throw together. Perfect for lunch or a light dinner when peaches are at their finest. White or yellow peaches doesn’t matter, just make sure they’re ripe and delicious as they’re the main star of the recipe.
Servings: 2
Calories: 541kcal
Ingredients
- 4 good handfuls arugula rocket
- 2 ripe peaches, stone removed and thickly sliced
- 4 oz 113g fresh mozzarella, (or burrata if you can find it), torn
- 6 slices thinly sliced prosciutto
- 1 Tbsp balsamic glaze
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- 2 Tbsp pesto homemade or really good store-bought
- 3 Tbsp pine nuts no need to toast them unless you want to
- Basil leaves for garnish, optional
Instructions
- Arrange the arugula on two to three salad plates on one platter.
- Top with the peach slices, mozzarella then drape about the prosciutto in loose bundles.
- Drizzle with balsamic glaze, oil and sprinkle with pinch of salt and pepper.
- Dollop the pesto around on the salad. Scatter the pine nuts over the top. Add the basil leaves if using and serve. Serves 2 to 3.
Nutrition
Calories: 541kcal | Carbohydrates: 24g | Protein: 20g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 676mg | Potassium: 378mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1283IU | Vitamin C: 7mg | Calcium: 327mg | Iron: 2mg