Description
A vibrant summer salad featuring juicy peaches, creamy burrata, and crispy prosciutto, all tossed with a zesty lemon dressing.
Ingredients
Scale
- 1 large peach (or 2 small peaches)
- 1 large avocado
- 2 small shallots
- 8 to 10 cups baby arugula (or spinach)
- 1/4 cup salted pistachios
- 4 slices prosciutto
- 6 oz burrata cheese (or fresh mozzarella)
- 6 medium basil leaves
- Zest from 1 lemon
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup olive oil
- 1 tbsp maple syrup (or honey)
- 1 tbsp Dijon mustard
- 2 garlic cloves
- 1 tbsp fresh thyme
- Sea salt & ground black pepper (to taste)
Instructions
- Rinse the baby arugula under cold water and gently pat dry with a towel. Slice your peach and avocado into bite-sized pieces. Finely chop the shallots.
- Combine arugula and chopped shallots in a large mixing bowl. Toss gently.
- Fold the sliced peaches and avocado into the salad gently.
- Tear the prosciutto into smaller pieces and add it to the mix. Cut the burrata into chunks and place on top.
- In a separate bowl, combine lemon juice, zest, olive oil, maple syrup (or honey), Dijon mustard, minced garlic, and thyme. Whisk until creamy.
- Drizzle the dressing over the salad and toss gently.
- Top with crushed pistachios and fresh basil leaves just before serving.
Notes
Enjoy immediately for the best taste. You can prep the ingredients ahead but keep the avocado and dressing separate until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 8g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg