Did you know I’m obsessed with a good salad? Not the sad iceburg lettuce with unripe tomatoes kind of salad, but something with seasonal produce and multiple layers with different textures and flavors. Since we’re in the peak citrus season, this salad highlights nice tart tangerines with the addition of crispy prosciutto, salty manchego, creamy avocado, and crunchy marcona almonds.
I love a heaping pile of this citrus salad for lunch, but you could also add some shredded chicken on top and crusty bread on the side for a heartier dinner. It comes together in a matter of minutes and there’s no better way to brighten up your winter diet.
Winter Citrus Salad with crispy prosciutto and shaved manchego
For the dressing:
- ¼ cup olive oil
- Juice from ½ lemon
- 1 tablespoon chopped shallot
- ¼ teaspoon honey
- Salt and pepper, to taste
For the salad:
- 4 slices prosciutto, cut into strips
- Mixed baby lettuce
- 2 medium tangerines, sectioned
- 1 avocado, cubed
- ⅓ cup marcona almonds, roughly chopped
- 2 ounces manchego cheese, thinly shaved
In a small bowl, whisk together the dressing ingredients and set aside.
In a small pan over medium heat, add the strips of prosciutto (try to keep them from overlapping). Allow to cook for a couple minutes on each side, until slightly crispy. Transfer to a paper towel lined plate.
Layer all the salad ingredients in a large low bowl and toss with dressing before serving!
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