Refreshing blueberry and prosciutto salad Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 2 MEAL SALADS
(or 4 side salads)

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ORGANIC INGREDIENTS

Salad:

  • 35 g (2 cups) mesclun (variety of young salad greens)
  • 45 g (2 cups) assorted sprouts
  • 50 g (1/3 cup) cucumber, diced
  • 55 g (1/3 cup) blueberries
  • 4 slices of prosciutto*, cut in strips around 4 cm (1 ½ in.)

Creamy chive and mint vinaigrette (serves 4):

  • 60 ml (4 tbsp) mayonnaise
  • 30 ml (2 tbsp) plant-based milk substitute *
  • 5 ml (1 tsp) each : balsamic vinegar, Dijon mustard, maple syrup
  • 1 ml (1/4 tsp) salt
  • Pepper, to taste
  • Fresh chives, finely chopped, to taste 
  • Fresh mint, chopped, to taste

PREPARATION

Salad:

  1. In a bowl, mix together the mesclun, assorted sprouts, diced cucumber, and the blueberries.
  2. Portion mixed greens onto plates.
  3. Add the prosciutto strips.
  4. Add vinaigrette.

Vinaigrette:

  1. Combine all ingredients with a whisk until emulsified.

Serving suggestions :

Serve with a slice of toast per person  (Le Céleste or Le Granola).

 

Refreshing blueberry and prosciutto salad Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

A gourmet salad that's easy to make, that perfectly matches the flavors of prosciutto and blueberries.

TIP

* If you are not on a dairy-free diet, replacing the plant-based milk substitute with cow's milk is an option.

VARIATIONS

Option 1 :
Replace the prosciutto with thin slices of dried, smoked duck magret. 

Option 2 :
Serve with sauteed mushrooms (ex : chanterelles, oyster mushrooms, etc…)