The fresh flavors of this salad are great on their own. For those who must have dressing, try a drizzle of olive oil. The crispy prosciutto is a nice contrast with the soft buttery texture of avocado.
2 thin slices prosciutto
4 cups mixed greens
1/2 cup thinly sliced onions
1/4 cup sliced olives
1 avocado, halved, pitted, cut into 16 slices
1/2 cup cilantro leaves
black pepper to taste
2 tablespoons olive oil, optional
Heat a small skillet over medium heat. Cut the prosciutto in 1-inch pieces. Add to the skillet and fry until crisp. Remove from the skillet and set aside. Divide the mixed greens among four salad plates. Arrange onions and olives on the greens.
Top each salad with avocado slices and sprinkle with cilantro leaves and black pepper. Drizzle with olive oil if desired.
Nutrition Information per serving: 85 calories (84 percent from fat), 8 g total fat (1.5 g saturated), 6 mg chol, 4g carbo, 2 g protein, 172 mg sodium, 3 g dietary fiber
Recipe by Susan M. Selasky