Friday, June 12, 2015

Apple and Prosciutto Beet Green Salad {Paleo, Whole30}

This salad came together a bit by accident. I just so happened to spot a huge bag of beet greens for only 1€ at my local street market, so I grabbed it up. Then we just so happened to be busy all day long, so a quick and easy meal was in order. And this was also no cook, making it even better!

The first bite was delicious - but each one seemed to taste better than the last! I was saying "mmmm!" after each bite by the time I was half way through my plate! And the hubster agrees - this simple salad is simply divine!

I provided the amounts for two my-sized salads, but I increased the amounts a bit for the hubster. Feel free to play with the proportions to suit your specific needs. Also, beet greens are pretty robust. You could prepare this salad a day or two in advance, packing the vinaigrette in a separate container, for a tasty lunch.

Apple and Prosciutto Beet Green Salad

  • 6 cups beet greens 
  • 1 red apple 
  • 2 hard boiled eggs 
  • 2 green onions 
  • 4 ounces thinly sliced prosciutto 
  • 1 tbsp olive oil 
  • 1 tbsp yellow mustard 
  • 3 tbsp apple cider vinegar 
  • Sea salt and black pepper to taste

  1. Wash and chop the greens. Split them between two large plates.
  2. Chop the apple, eggs and green onions. Split them between the two plates of greens. Add 2 ounces of prosciutto to each plate.
  3. Mix together the remaining ingredients thoroughly, pouring half over each salad. Toss to combine and serve immediately.

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