Cannellini bean, avocado and prosciutto salad

  • serves 8
  • A little effort

Use canned beans to boost a fresh tomato salad. With prosciutto and avocado this is Italian-style healthy eating that's ideal for midweek or a weekend lunch.


Watch our 20-second video for the easiest way to stone an avocado…



  • baby plum tomatoes 250g
  • cannellini beans 2 × 400g tins, rinsed and drained
  • avocados 2, sliced
  • prosciutto 8 slices, torn
  • basil a handful of leaves, shredded
  • lemon 1, juiced and zested
  • olive oil


  • 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.

Nutritional Information

  • Kcals 217
  • Fat 15.1g
  • Carbs 11.4g
  • Fibre 2.5g
  • Protein 8.8g
  • Salt 1.2g