Low Carb Summer Asparagus and Prosciutto Salad
Low Carb Summer Asparagus and Prosciutto Salad
This low carb summer salad is packed with flavour and texture from tender asparagus, salty prosciutto, creamy mozzarella and crunchy walnuts, topped with a rosemary and balsamic dressing.This is a great option for meal prepping lunches or as a light summer dinner.
Ingredients
For the salad
- 125 g mozzarella
- 10 asparagus spears
- 4 slices prosciutto
- 150 g crisp mixed salad leaves
- 25 g walnuts
- salt and pepper to season
For the dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary finely chopped
- 1 tsp lemon zest
- salt and pepper to season
Instructions
- Add the asparagus to a pan of boiling water and cook for 2-3 minutes until just tender. Remove the asparagus from the pan and submerge in ice cold water to stop the cooking process and maintain the vibrant green colour.
- Whilst the asparagus is cooking, add all the dressing ingredients to a small mixing bowl and whisk together to combine.
- Add the salad leaves to a large serving bowl. Tear the prosciutto slices and mozzarella into bite sized pieces and add to the bowl. Season to taste and toss to combine.
- Add the walnuts to a dry pan over a low heat and toast gently for 2-3 minutes.
- Arrange the asparagus over the salad and drizzle over the dressing.
- Crumble over the toasted walnuts to serve.
Nutrition
Calories: 480kcalCarbohydrates: 10gProtein: 23gFat: 40gFiber: 4g
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