I eat a lot of vegetables. No, I mean a LOT of vegetables – more than most vegetarians I know. They usually fill up 3/4 of my plate at every meal – yes, even breakfast. So variety is key to making them interesting. Salads are a great way to mix things up (literally), and for using up veggies/fruits you have on-hand. Usually I don’t follow a recipe – I just throw in stuff I happened to find at the farmer’s market that’s sitting in the fridge and hope it all goes well together.

This is a refreshing summer salad which features strawberries (because to me they spell SUMMER) and avocados (because the ones we get at the market are TO DIE FOR) and prosciutto (because, like I said last week, it goes with pretty much everything). I also like the sweet/salty combo.

Salads are also so easy to make, so throw it all in a bowl and enjoy as a light meal, or pair it with a steak for a more substantial dinner.

Strawberry Avocado Prosciutto Salad
A perfect summer salad - enjoy as a light meal, or pair with additional protein for dinner.
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Ingredients
  1. 1 large handful of arugula
  2. 2 large handfuls of mixed leaf lettuce
  3. 1 medium persian cucumber
  4. 1 medium avocado
  5. 8 strawberries
  6. 6 slices of prosciutto (I slightly seared mine to be a little crispy)
  7. fresh basil leaves (to taste)
  8. 1/4 cup sunflower seeds + pumpkin seeds
  9. Dressing
  10. olive oil
  11. balsamic vinegar
  12. salt + pepper
Instructions
  1. 1. Wash and chop vegetables to the sizes you prefer
  2. 2. Lightly sear prosciutto till crispy and tear into bite size pieces
  3. 3. Throw it all together - trying to keep it pretty
  4. 4. Enjoy 🙂
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