This recipe is a Paleo salad, meaning it is also Gluten Free and AMAZING. Who would have thought to combine the saltiness of prosciutto, the sweetness of melon, the creaminess of avocado, and the leafy greens of spinach. The homemade dressing is beyond simple and very tasty.
2 cups baby spinach
1/3 lb. (333g) prosciutto, diced
1 cantaloupe, cubed
1 avocado, sliced
1/4 cup red onion, diced
handful of raw, unsalted walnuts, roughly chopped
4 tbsp. mustard (Dijon or honey mustard)
Juice of half a lemon
3 tbsp. olive oil
2 tsp. balsamic vinegar
Salt and pepper, to taste
1. For the vinaigrette, whisk all ingredients together in a small bowl until everything is fully mixed. Store in an airtight container in the fridge.
2. Place a cup of spinach on each plate.
3. Top with prosciutto, melon, avocado, sprinkling of red onion, and a few walnuts.
4 Add some freshly ground pepper to taste.
5. Serve with a drizzle of the vinaigrette.
For serving sizes, the dressing makes about half a cup worth and the salad makes 2 large salads.
I used regular spinach because it was cheaper and just ripped up the leave a little. Baby spinach would be more tender though. I used a grainy honey Dijon mustard for the vinaigrette. Finally, my grocery store had a very limited selection of red onion (they all looked pretty gross), so I used Spanish onion. It still worked but red onion would have been better.
With this heat wave going on, this meal was perfect. No cooking!! And it was so hearty with the prosciutto and avocado. This salad has just about everything in it which makes it pretty darn tasty.