Green bean, Avocado & Prosciutto Salad
- Preparation time:
- 15 mins
- Cooking time:
- 5 mins
- Serves:
- 6
Add a touch of freshness to your mid-week dinner with this crisp salad.
750g green beans, trimmed
2 tblsps apple cider vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
½ tsp caster sugar
½ cup coarsely chopped dry roasted hazelnuts
Salt and pepper, to taste
Ingredients
100g packet prosciutto (8 slices)750g green beans, trimmed
1 large avocado, cut into thin slices
hazelnut dressing
¼ cup olive oil2 tblsps apple cider vinegar
1 clove garlic, crushed
1 tsp Dijon mustard
½ tsp caster sugar
½ cup coarsely chopped dry roasted hazelnuts
Salt and pepper, to taste
Method
1 Heat a grill to medium. Place prosciutto on an oven tray. Cook under grill for 2 to 3 minutes on each side, or until golden. Remove. Cool. Break into pieces.
2 Boil, steam or microwave beans until tender. Drain.
3 To make hazelnut dressing, whisk oil, vinegar, garlic, mustard and sugar together in a small jug. Add nuts. Season with salt and pepper.
4 To serve, arrange warm beans and avocado on a serving plate. Drizzle with dressing. Top with prosciutto.Notes
The prosciutto and beans can be cooked several hours ahead of serving.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Benito Martin
