Avocado, Fig & Cranberry Salad With Prosciutto
Prep Time
10 minutesCooking Time
10 minutesServing Size
2
Ingredients
250g of Grilled boneless, skinless chicken breast, sliced
390g of baby kale, fresh, chopped
130g of Brussels sprouts, thinly sliced
130g of Avocados From Mexico, diced
60g of Ocean Spray® Craisins® Original Dried Cranberries
60g of red onion, thinly sliced
30g of Boursin cheese, garlic and herb, crumbled
30g of almonds, sliced
a pinch of black pepper, cracked
5ml of prepared balsamic vinaigrette salad dressing
Steps
Pre-heat oven to 400 ºF 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.