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.

EF

GF

NF

Number of servings
2
Ingredients

3 cups (90g) rocket

1 12 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

Methodbased on 2 servings
1

Layer rocket, strawberries and chickpeas in serving bowl. 

2

Scatter over mozzarella and prosciutto and drizzle over balsamic vinegar.

3

Top with basil leaves and season with salt and pepper to serve.

Nutritional Informationper serving

Energy (kJ)

1397 kJ / 334 cals

Protein

23.3 g

Fat

14.6 g

Sat. Fat

7 g

Carbs

20.8 g

Sugar

5.4 g

Fiber

9.4 g

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