Bocconcini, prosciutto and strawberry salad
By Dave Mackay
This elegant entree is a standout thanks to its colour and freshness. The flavours of strawberries, prosciutto, watercress and bocconcini marry to make a refined and enjoyable dish.
- Prep: 30 min - 40 min
Ingredients
- 1 bunch of watercress
- 5 tsp (25 mL) lemon juice
- Splash of olive oil
- Zest of 2 1/2 lemons
- 2 tbsp (30 mL) white wine vinegar
- 1 cucumber cut into ½˝ (1 cm) thick by 4˝ (10 cm) long pieces
- 1 tbsp (15 mL) ginger freshly grated or chopped
- 1 tbsp (15 mL) lime juice
- 4 Canadian Bocconcini each cut in half
- 1 bunch of parsley julienned
- 2 tbsp (30 mL) olive oil (optional)
- 3 strawberries thickly sliced
- 8 thin slices of prosciutto
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Preparation
Wash watercress, remove stems and dry leaves. Add 2 tsp (10 ml) lemon juice, splash of oil, zest of 1 lemon and 1 tbsp (15 ml) wine vinegar.
Season cucumber with salt and let stand for 5 minutes, discard any liquid. Toss with 1 tbsp (15 ml) ginger and 1 tbsp (15 ml) lime juice.
Marinate cheese with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 2 tsp (10 ml) lemon juice, zest of 1 lemon and 2 tsp (10 ml) wine vinegar.
Mix strawberries with 2 tbsp (30 ml) parsley, 1 tbsp (15 ml) oil, 1 tsp (5 ml) lemon juice, zest of ½ a lemon and 1 tsp (5 ml) wine vinegar.
Place all the ingredients on a plate, add prosciutto and enjoy.
Tips
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Nutritional information
Per serving| Energy: | 259 Calories |
| Protein: | 19 g |
| Carbohydrate: | 6 g |
| Fat: | 18 g |
| Fibre: | 1.4 g |
| Sodium: | 754 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 207 mg |
| Phosphorus: | 19 % |
| Thiamin: | 20 % |
| Vitamin A: | 19 % |
| Vitamin C: | 53 % |
