Pineapple Salad with Crispy Prosciutto
Look no further than this pineapple salad to jazz up your summer barbecue, paired with salty prosciutto and minty maple vinaigrette – a mouthwatering way that helps you lose weight.
Servings: 4 as a side
Calories: 344kcal
Equipment
- Salad Spinner
- Barbecue or Char Grill Pan
- High Speed Blender or Small Food Processor
Ingredients
For the salad...
- 100 grams mixed lettuce leaves (approximately 3 cups)
- 500 grams pineapple (approximately ½ a medium pineapple)
- 12 slices prosciutto (approximately 200 grams)
- Sea salt & cracked black pepper
For the vinaigrette...
- ⅓ cup olive oil (extra virgin)
- ¼ cup white wine vinegar
- ⅓ cup fresh mint leaves
- 1 tbsps maple syrup
Instructions
To grill the prosciutto…
- Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
- Place the prosciutto slices in a single layer on your tray but don't overcrowd as they won’t crisp properly, cook for 10-15 minutes until they are crispy
- When done and cool, use kitchen paper to absorb the oil, then crumble into medium pieces.
To grill your pineapple…
- Trim your pineapple and cut it into bite sized wedges.
- Preheat your barbecue or char-grill pan to a medium heat.
- Then grill your pineapple chunks until they become golden brown with a slight char.
- For your barbecue you will need to use the flat plate to do this.
- For your char-grill pan, do it in batches and do not overcrowd the pan they will stew and won't can get a nice char.
To make the mint maple vinaigrette…
- Wash your mint leaves and pat dry, then place in a small food processor or high-speed blender with the remaining vinaigrette ingredients and blitz until combined.
To make up the salad…
- Wash the salad leaves and either pat or spin dry in a salad spinner to remove excess water. Transfer to a large mixing bowl.
- Add your grilled pineapple and your crumbled prosciutto (keep 1-2 tablespoons aside to use as a garnish).
- Season with salt and pepper, pour over your vinaigrette then toss until well combined.
- Arrange the salad in a salad bowl, scatter the reserved prosciutto on top and serve immediately.
Nutrition
Calories: 344kcal | Carbohydrates: 21g | Protein: 4g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 170mg | Potassium: 265mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2083IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 1mg