Avocado and crisp proscuitto salsa recipe

  • Serves 4
  • 15 mins to prepare and 3 mins to cook
  • 233 calories / serving
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Heat the 1tsp oil in a small nonstick frying pan and stir-fry the proscuitto for a few minutes, until really crisp. Remove and drain on kitchen towel.

In a small bowl, mix together the garlic, 2tbsp olive oil, lemon juice, parsley and 1 tbsp of the chives, then season with salt and pepper. Put the chopped avocados and tomato into a serving bowl, pour the herbed oil mixture over and gently toss everything together.

Crumble the cooled proscuitto or Parma ham into smaller pieces and scatter over the avocados and tomato with the rest of the chives and a grinding of pepper.

Goes with tacos, or as an accompaniment to barbecued, roast or cold chicken.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tsp olive oil, plus 2 tbsp olive oil
  • 4 slices proscuitto di Parma, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1tbsp lemon juice
  • 1tbsp chopped parsley
  • 2tbsp snipped chives
  • 2 ripe avocados, stoned, peeled and chopped
  • 1 medium tomato, seeds scraped out, chopped
  • Energy 960kj 233kcal 12%
  • Fat 22g 31%
  • Saturates 4g 22%
  • Sugars 1g 1%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 2.2g Protein 4.3g Fibre 3.7g


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