Cannellini bean, avocado and prosciutto salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Ingredients
- 250g baby plum tomatoes
- 2 × 400g tins cannellini beans, rinsed and drained
- 2 avocados, sliced
- 8 slices prosciutto, torn
- a handful of leaves basil, shredded
- 1 lemon, juiced and zested
- olive oil
Method
- STEP 1
Heat 1 tbsp olive oil in a pan and cook the tomatoes for a few minutes until they just start to soften and burst. Arrange the beans, avocado, prosciutto and basil on a large platter and add the tomatoes. Whisk the lemon juice and zest with 3 tbsp of olive oil and season. Pour over the salad and gently toss everything together. Sprinkle over a bit more basil to serve.
