Mango and crispy prosciutto salad with fennel dressing

Cooking Salads Mango and crispy prosciutto salad with fennel dressing

For the ultimate summer salad, combine fresh mango, avocado and lettuce with crispy prosciutto, mint and drizzle of homemade fennel dressing.

Lables: Lower gi Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Cook the prosciutto for 2 mins each side or until browned. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.
  2. Place the mango, avocado, lettuce, cucumber, onion and mint leaves on a serving platter. Whisk remaining oil, vinegar and fennel seeds in a small bowl. Season.
  3. Drizzle the dressing over the salad. Top with the prosciutto.

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2 tbsp olive oil
100g sliced prosciutto
2 mangoes, stoned, peeled, sliced
1 avocado, stoned, peeled, cut into wedges
1 baby cos lettuce, leaves separated
1 Lebanese cucumber, cut into ribbons
1 small red onion, thinly sliced
1/3 cup mint leaves
1 tbsp white wine vinegar
1 tsp fennel seeds

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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