Strawberries, the taste of summer Refreshing salad with a savory twist WITH JOHN ASH IN THE KITCHEN Sweet strawberries and salty cheese have a wonderful affinity for each other. This strawberry and avocado salad is
refreshing and carries a savory flavor thanks to goat cheese and feta.
Strawberry and avocado salad with crispy prosciutto Serves 4 2 tablespoons white balsamic vinegar 1-1/2 teaspoons honey 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt Salt and freshly ground black pepper 1-1/2 cups strawberries, hulled and halved 1/3 cup sliced red onion 4 thin slices prosciutto (about 2 ounces) 2 ounces goat cheese or feta, sliced or crumbled 1 small firm-ripe avocado, peeled and cut into large dice 1 small Belgian endive separated into leaves
In a large serving bowl, whisk together the vinegar, honey, olive oil, salt and pepper and adjust seasoning to your taste. Add berries and red onion, toss gently and set aside for a few minutes. Preheat oven to 400 degrees. Place prosciutto on a parchment- lined baking sheet in a single layer. Cook until prosciutto becomes crisp, about 7 minutes. Alternately you can use a large sauté pan with a little olive oil spray. Transfer to a plate to cool. Add the baby arugula to the serving bowl with the cheese, strawberry mixture, avocado and toss gently until just coated. Divide the salad among four serving plates, and top evenly with chards of the crisp prosciutto.
44 NorthBaybiz
June 2025
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