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Avocado and crisp proscuitto salsa recipe

Avocado and crisp proscuitto salsa recipe

1 rating

Perfect for dunking your tortilla chips into or simply spooning straight into your mouth, this avocado and crisp proscuitto salsa is miles better than anything you'd ever get from a jar. Try it in tacos for a proper Mexican-inspired feast. See method

  • Serves 4
  • 15 mins to prepare and 3 mins to cook
  • 233 calories / serving
  • Dairy-free

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

Each serving contains

  • 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

Method

Perfect for dunking your tortilla chips into or simply spooning straight into your mouth, this avocado and crisp proscuitto salsa is miles better than anything you'd ever get from a jar. Try it in tacos for a proper Mexican-inspired feast.

  1. 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.
  2. 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.
  3. 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.
  4. Goes with tacos, or as an accompaniment to barbecued, roast or cold chicken.

See more Spanish recipes 

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

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