Crispy Prosciutto Summer Salad

Gluten Free

Serving Size 2
Total Time 20 Minutes




6-4 slices of prosciutto

2 handfuls of arugula

2 handfuls of spinach

1/4 cup of pistachios or walnuts

goat cheese, however much you want!

1 stalk green onions, chopped

1 nectarine, chopped in bite size pieces


1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1/2 lemon, juiced

1/2 tbsp dijon mustard

big pinch of salt

pinch of pepper


mason jar

parchment paper


baking sheet

Heat oven to 300 degrees

Line baking sheet with foil and parchment (for easy cleaning)

Place desired amount of prosciutto on pan

Cook in oven for 15 - 20 minutes, until pieces begin to sizzle.

While prosciutto is cooking, prep the salad.

Slice the green onions and the nectarines.

Place the green onions, nectarines, pistachio nuts, goat cheese, arugula and spinach in a large bowl.

Next, make the salad dressing. Add all ingredients to a mason jar and shake or bowl and whisk.

By now, the prosciutto should be finished. Take out of oven and let cool for 5 minutes.

Once done, crumble into salad and add 3-4 tablespoons of dressing.

Toss the salad and enjoy!

tips & tricks

Nectarines can be replaced with peaches, strawberries or blueberries

Pistachios can be replaced for sliced almonds or chopped walnuts. 

Tray roasting in the oven for extra flavor

Store extra salad dressing in jar in refrigerator

Leave out goat cheese for paleo version

Tel: 985-869-2036

New Orleans, Louisiana

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