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.
- 1 large handful of arugula
- 2 large handfuls of mixed leaf lettuce
- 1 medium persian cucumber
- 1 medium avocado
- 8 strawberries
- 6 slices of prosciutto (I slightly seared mine to be a little crispy)
- fresh basil leaves (to taste)
- 1/4 cup sunflower seeds + pumpkin seeds
- olive oil
- balsamic vinegar
- salt + pepper
- 1. Wash and chop vegetables to the sizes you prefer
- 2. Lightly sear prosciutto till crispy and tear into bite size pieces
- 3. Throw it all together - trying to keep it pretty
- 4. Enjoy 🙂