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Broccolini, Prosciutto, Feta And Avocado Salad on a platter
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5 from 1 vote

Broccolini, Prosciutto, Feta And Avocado Salad

A light, filling salad that's easy to pull together with combinations of creamy avocado, fresh broccolini, salty prosciutto and Feta cheese.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Light meals, Lunch, Salad
Cuisine: Worldwide
Keyword: avocado, Brocolini Prosciutto Feta and Avocado Salad, Feta, Prosciutto, Salad
Servings: 2 serves
Author: Karina Carrel

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
US - Metric

Instructions

  • Steam or boil the broccolini in a pot of salted water for about 3-4 minutes until tender-crisp. Then immediately plunge it into ice water (or run under very cold tap water). This stops the cooking process and locks in that vibrant green color.
  • 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

  • Don't Skip the Ice Bath: I can't stress this enough—plunging the broccolini into ice water immediately after boiling is the secret. It locks in that vibrant green colour and stops it from turning mushy.
  • Selecting the Best Broccolini: Look for stalks with tight, firm florets. If they are starting to yellow or flower, they will taste bitter and woody.
  • Avocado Ripeness: You want an avocado that yields slightly to pressure but isn't squishy. If it's too soft, it will turn into guacamole when you toss the salad!
  • Make Ahead Strategy: When we make this for studio lunches, I prep the greens and dressing separately. I slice the avocado at the very last second to keep it fresh and green.

Nutrition

Calories: 561kcal | Carbohydrates: 33g | Protein: 22g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 630mg | Potassium: 1.278mg | Fiber: 12g | Sugar: 9g | Vitamin A: 38.129IU | Vitamin C: 206mg | Calcium: 305mg | Iron: 6mg