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Green Bean, Avocado and Prosciutto Salad


Bean, Avocado and Prosciutto Salad

Bean, Avocado and Prosciutto Salad

S. Wongkaew

The green bean, avocado and prosciutto salad is a great one to serve when you've got company. It's almost a meal in itself.

The salad is sprinkled with toasted pinenuts, creamy feta cheese and a simple dressing of extra virgin olive oil, balsamic vinegar and garlic.


  • ***SALAD***
  • 1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
  • 1 Tbsp of oil
  • 700 gm (1 1/2 pounds) green beans, trimmed & halved
  • 1/8 cup of pinenuts
  • 12 cherry tomatoes, quartered
  • 1 avocado
  • 1/4 cup of crumbled feta cheese
  • Sea salt & freshly ground black pepper to season
  • ***DRESSING***
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 clove of garlic, finely chopped
  • Serves 6


  1. Heat 1 Tbsp of oil in frying pan over a medium heat until crispy. Drain on paper towels and set aside.
  2. Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; set aside.
  3. Dry toast pinenuts in a small frying pan over a medium heat until they color very slightly. Shake the pan around to make sure the nuts toast evenly and then transfer the nuts to a small bowl. Set aside.
  4. Cut the avocado in half, peel and discard the seed. Cut the avocado into small evenly-sized chunks.
  5. Place salad ingredients -- prosciutto, green beans, tomatoes, pinenuts, avocado and feta in a large mixing bowl. Set aside while you make the dressing.
  6. Whisk olive oil, balsamic vinegar, chopped garlic and a pinch of freshly ground black pepper together in a small bowl. Toss salad with enough dressing to coat. Season with a little salt to taste and toss again.
  7. Transfer salad to a large serving platter and serve immediately.
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