Salad #7: Crispy Prosciutto Avocado and Egg Salad
This Crispy Prosciutto Avocado and Egg Salad is the seventh in my series of 52 Salad Recipes.
Hang on a second while I go check my editorial calendar … oops, I penciled this salad in to go live on Sunday May 31st … and then what happened?
One very nasty virus hit the Fox Household and I was down for the count.
Thought for sure I had pneumonia but the very nice doctor at emergency said my x-rays were clear and then he launched into a good news, bad news routine.
“The good news is you don’t have pneumonia. The bad news is because you don’t have pneumonia there’s no treatment we can offer. It’s just a virus that is likely to take a couple of weeks to clear your system.”
And take me down it did. Big time. But I lived through it and I’m feeling a hundred percent better. Ready to get back into the swing of things. I’m mostly caught up on the neglected emails. My editorial calendar is still in need of a revamp as the six posts I shoulda published these past few weeks, need new dates. So much for the calendar keeping me on track.
That brings us to today, and this salad. It’s a hearty salad that could easily make a meal on its own.
I have to ask you something tho … can you believe this year is almost half over?
Summer Holidays are already underway in many communities as kids finish up the school year. I shake my head in disbelief. This year is just zipping on by like no other.
The weather here is heating up and fresh local produce is showing up in our markets. Our Farmers Markets are in full swing. Yay!
I always think of this time of year as peak Salad Season (it’s also birthday season in this Fox Kitchen which means a lot of cakes but we’ll save those for another post). Local strawberries appeared earlier than usual this year and then poof, just like that the local strawberry season was over. Roadside fruit stands opened for the season. I actually picked up some of my first local blueberries and BC cherries last week. Those crops are earlier this year too. There’s still much promise of good nourishing eats to come!
We took the grandkids for a U-Pick experience at Krause Berry Farms. I think it’s important for them to feel and know the soil that brings them their food. Our little urban munchkins see so many foods that come in bags, boxes and cans. I want them to also know real food that comes from the earth. Real Food grown by the hands of hardworking farmers. Farm to Table!
As we gear up for summer’s bounty, I’m looking forward to adding a larger variety of freshness to the salads in this 52 Salad Recipe series. Did you know that I have over 200 salad recipes pinned to my Salads – Gluten Free board on Pinterest? Lots of inspiration there!
I modeled this salad after one of those Pinterest finds. The original was this Spring Salad with Prosciutto and Quails Eggs by the very talented Laura at Wicked Spatula. I switched things up a bit to accommodate our personal tastes and to use mostly fresh local ingredients that are easily available here in the Vancouver area.
This salad does take some planning. You need to allow time to boil the eggs and bake the prosciutto but it is totally worth it. Here in this Fox Kitchen, we loved the mix of tastes and textures in this salad. Crunchy radishes and crisp, salty baked prosciutto, contrasted with soft bland avocado and hard-boiled eggs. All topped with a sweet, slightly spicy dressing. Yum!
Gluten Free | Grain Free | Dairy Free | Refined Sugar Free | Real Food | Paleo
- 2 hard boiled eggs, peeled and quartered
- 2 oz prosciutto
- 3 Cups lettuce mix
- 1 avocado, diced
- 1 Cup radishes, sliced
- 2 Tbsp lime juice, about 1 lime
- 1 Tbsp coconut aminos, or gluten free soy sauce
- 1 Tbsp honey
- 1/8-1/4 tsp cayenne
- 1 garlic clove, minced
- 2 Tbsp avocado oil
- 1 tsp sesame oil
- Line a baking pan with parchment paper. Spread prosciutto in a single layer on prepared pan. Broil on high for 3-5 minutes, or until crispy. Set aside to cool before crumbling into small bite size pieces.
- In a small bowl, whisk together the lime juice, aminos, honey, cayenne, garlic and oils. Set aside.
- Divide lettuce mix between two serving plates and spread out to form a base for the rest of the salad ingredients. Divide the rest of the salad ingredients and layer on each plate. Drizzle salads with dressing and serve.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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