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Broccolini, Prosciutto, Feta And Avocado Salad with a Dijon Dressing is a light and filling salad that’s easy to pull together with the beautiful and fresh combinations of creamy avocado, fresh broccolini and salty prosciutto with Feta cheese. You could also sub the Feta for goats cheese and the prosciutto for smoked salmon.
But not today!
This is: a raid your fridge and pull out whatever you can find to come up with a light, low fat and deliciously low carb lunch…type of situation. Unbelievably refreshing and healthy!
Wow. Who knew, right?
For a moment, I’m going to pretend it’s not turning ever-so-slowly into winter; and instead imagine it’s all warm and hot over here.
It may seem strange to add broccolini into a salad…but I promise it makes for a crisp and fresh salad, adding so much flavour into this salad!
And the peppery radishes compliment the broccolini and bring sunshine into this cold and miserable Melbourne weather.
Plus creamy avocado. You can’t beat that. Personally, I could put avocado on everything. Including my face.
With the crumbled up Feta and prosciutto to add some saltiness, it was the perfect lunch.
And the perfect dressing.
Try this one at home.
I promise it’s not as strange as it seems!
MORE SUCCULENT SALAD INSPO:
SouthwesternChicken Salad With a Low Fat Creamy Dressing
Grilled Cajun Chicken Salad with Creamy Cajun Dressing
Cilantro Lime Chicken Salad with Mango Avocado Salsa
BLT Breakfast Salad with Honey Mustard Dressing
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Broccolini, Prosciutto, Feta And Avocado Salad
Ingredients
Salad:
- 2 bunches broccolini
- 4 cups mixed salad leaves washed
- 3 oz Prosciutto/Parma Ham torn into strips
- 1/2 large avocado sliced thinly
- 3 small radishes sliced thinly
- 1 oz reduced fat Feta cheese crumbled
- 2 slices red onion thin
Dressing:
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/2 clove garlic crushed or minced
- 2 tablespoons water
- 1 pinch salt
Instructions
- Steam or boil the broccolini in a pot of salted water for about 10 minutes until tender-crisp.
- Assemble the salad with the salad leaves, prosciutto, avocado, radishes, Feta and red onion.
- To make the dressing, combine the oil, mustard, garlic and water in a small jug or bowl. Whisk until combined. Drizzle the dressing over the salad and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had this for lunch today. It was soooo good. I definitely will be having again.
I absolutely love this salad! This time of year I start craving salads like crazy! I can’t wait for my CSA to start! At least the Farmer’s Market is open, but there’s not much there yet. I’ll take what I can get though! Pinning and sharing!
Augh! That’s perfect! A farmers market is a dream place! Thank you for pinning and sharing! I’m honoured Xxx
You’re moving into winter and all I can see is spring in this salad. And I’m totally happy about that. Loverly!
Heidi…thank you so much! You’ve made my whole entire week! Xx