I made this salad last week for my girl’s supper club dinner. It is such a great Summer salad. This is my spin on a caprese salad but amped up with avocado and crispy prosciutto. The peppery arugula and pesto vinaigrette pair perfectly with the flavors, making for a bright and fresh salad. You can totally assemble this ahead of time but wait to toss it all together with the dressing right before serving. Enjoy!
A R G U G U L A C A P R E S E S A L A D
2-3 cups arugula
1 pint cherry tomatoes, halved
1 container small mozzarella balls, halved
1 avocado sliced and drizzled with lemon juice (to prevent from browning quickly)
8 slice prosciutto
D R E S S I N G
1/4 cup pesto
juice of 1 lemon
2 tablespoons olive oil
salt and pepper
Preheat oven to 350 degrees. Lay prosciutto slices flat on a baking sheet. Bake about 8-10 minutes until they are crispy. Once cooled break into pieces. Drizzle lemon juice over the sliced avocado and sprinkle with salt. Arrange the arugula, tomatoes, mozzarella, prosciutto and avocado in a large bowl. Whisk together all dressing ingredients. Drizzle dressing over salad and toss all together before serving.