Caprese Salad with Prosciutto
PREP 10 MIN•COOK NONE
Dietitian Angie challenged the Centr community to create a Super Salad. Member Colin came out on top with this deliciously fresh, Italian-inspired salad. It's packed with protein and perfect for lunch on a warm day.
Number of servings
3 cups (90g) rocket
1 1⁄2 cup (200g) fresh strawberries halved
1 tin of chickpeas (400g tin) drained & rinsed
80g mozzarella fresh, torn into pieces
30g prosciutto thinly sliced & torn into pieces
2 tsp balsamic vinegar
4 sprigs of fresh basil leaves picked
salt & pepper, to taste
Layer rocket, strawberries and chickpeas in serving bowl.
Scatter over mozzarella and prosciutto and drizzle over balsamic vinegar.
Top with basil leaves and season with salt and pepper to serve.
1397 kJ / 334 cals
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