Cannellini bean, avocado and prosciutto salad
Published: December 19, 2014 at 2:32 PM
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Serves 8
A little effort
Total time: 15 mins
0 reviews
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Use canned beans to boost a fresh tomato salad. With prosciutto and avocado this is Italian-style healthy eating that's ideal for midweek or a weekend lunch.
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Ingredients
Nutrition
-
250g baby plum tomatoes
-
2 × 400g tins cannellini beans
rinsed and drained
-
2 avocados
sliced
-
8 slices prosciutto
torn
-
a handful of leaves basil
shredded
-
1 lemon
juiced and zested
-
olive oil
Nutrition: per serving
- kcal217
- fat15.1g
- carbs11.4g
- fibre2.5g
- protein8.8g
- salt1.2g
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Method
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step 1
Heat 1 tbsp olive oil in a pan and cook the tomatoes for a few minutes until they just start to soften and burst. Arrange the beans, avocado, prosciutto and basil on a large platter and add the tomatoes. Whisk the lemon juice and zest with 3 tbsp of olive oil and season. Pour over the salad and gently toss everything together. Sprinkle over a bit more basil to serve.
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