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