Cannellini bean, avocado and prosciutto salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 250g baby plum tomatoes
- 2 × 400g tins cannellini beansrinsed and drained
- 2 avocadossliced
- 8 slices prosciuttotorn
- a handful of leaves basilshredded
- 1 lemonjuiced and zested
- olive oil
Nutrition:
- kcal217
- fat15.1g
- carbs11.4g
- fibre2.5g
- protein8.8g
- salt1.2g
Method
step 1
Heat 1 tbsp olive oil in a pan and cook the tomatoes for a few minutes until they just start to soften and burst. Arrange the beans, avocado, prosciutto and basil on a large platter and add the tomatoes. Whisk the lemon juice and zest with 3 tbsp of olive oil and season. Pour over the salad and gently toss everything together. Sprinkle over a bit more basil to serve.
