I love a good crunchy and crispy salad where lots of bits and pieces are all thrown together to create a delicious salad for any day of the week. It takes around 15 minutes to throw together and is perfect for lunch or dinner.
A powerful and nutrient dense dish with fresh baby spinach (add a squeeze of lemon juice to this to get the iron from the spinach, it is alkalinising and detoxifying, vitamin rich for health in skin, bones and eyes), yellow capsicum (capsicum is has the highest source of vitamin C, great for immunity), radish (high source of fibre, vitamin C, help detox the liver) , avocado (low in carbs, high in fibre and monounsaturated fats, great anti-inflammatory), tomatoes (high in vitamin C antioxidant lycopene, known to be cancer fighting), asparagus (great source of beta carotene, contains a multitude of vitamins and a handful of spears provide you daily vitamin K1, great for bone and blood health) and panfried crispy prosciutto and fresh herbs.
Enjoy this little number.
4-5 rashers of Proscuitto
1 Tbsp coconut oil
1 Bunch Asparagus, tailed
3 Cups Raw baby spinach, washed
1 Cup radish, roughly chopped
1 Yellow capsicum, finely sliced
1 Avocado, de-seeded and roughly chopped
1/2 Punnet cherry tomatoes, halved
Handful of fresh mixed herbs (I used parsley and chives)
1 Lemon, squeezed
Sea Salt & Pepper
1. In a medium frying pan, heat with medium heat and slowly add the proscuitto, lightly fry until crispy. Set to one side on a paper towel to rid of any excess fat. Once cooled break up the crunchy proscuitto
2. Place pan back on heat, melt coconut oil, add asparagus spears and let them slow char over a medium heat until slightly blackened.
3. Load up large salad bowl by add spinach, radish, capsicum, avocado, tomatoes, followed by warm asparagus spears, sprinkle over crispy proscuitto and squeeze with lemon plus mixed herbs.