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
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
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…
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.
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