This peach and prosciutto salad is bringing all the summer flavors - juicy peaches, salty prosciutto, creamy avocado and fresh basil vinaigrette. It’s light, refreshing and ready in no time. Pair it will grilled chicken for an easy and satisfying summer dinner.
For the dressing:
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons lemon juice
- 1/2 clove garlic
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
For the salad:
- 5 ounces baby arugula
- 1 4- ounce package prosciutto (sliced into thin strips)
- 2 - 3 peaches (sliced)
- 1 avocado (sliced)
- 1/4 cup thinly sliced red onion
- 1/4 roasted (salted pistachios, roughly chopped)
Make your dressing. Place all ingredients in a food processor or high-speed blender. Blend until smooth. Transfer to a mason jar or other airtight container. Refrigerate until ready to use.
Assemble the salad. Add the arugula to a large salad bowl. Top with prosciutto, peaches, avocado, red onion and pistachios. Drizzle the salad with dressing. Toss to coat and serve immediately.
Calories: 272kcal Carbohydrates: 10g Protein: 4g Fat: 25g Trans Fat: 0.02g Cholesterol: 12mg Sodium: 335mg Fiber: 4g Sugar: 5g Vitamin C: 12mg