Avocado, Fig & Cranberry Salad With Prosciutto

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NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • For the Salad:
  • 250g of baby arugula, fresh
  • 250g of baby kale, fresh
  • 130g of Prosciutto, thinly sliced
  • 1/2 cup of Avocado, diced
  • 1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
  • 1/4 cup goat cheese, crumbled
  • 2 Tbsp pepitas, roasted

  • For the Dressing:
  • 1/4 cup of Avocados
  • 2 Tbsp maple syrup
  • 2 Tbsp Dijon mustard
  • black pepper, cracked

DIRECTIONS

DIRECTIONS

Pre-heat oven to 200 ºc degrees. On a baking pan, arrange the thin slices of prosciutto evenly. Bake until crisp and golden, 10-12 minutes, and remove from oven. Allow the crispy prosciutto to cool.

In a medium bowl, add the arugula and kale. Top greens with avocado, dried cranberries, and figs.

In a food processor, add the avocado, maple syrup, and Dijon mustard and process until smooth.

Drizzle the salad with maple mustard dressing.

Garnish salad with prosciutto, goat cheese, pepitas, and cracked pepper.

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