Recipe | Avocado, prosciutto and pecan salad

Recipe | Avocado, prosciutto and pecan salad

0:25 Prep | 0:05 Cook | 8 Servings

A super-easy and intricate side salad packed with luxurious flavour and texture. If you’re planning to transport this dish for a bring-a-plate meal, check out our notes for pack and travel tips.


  • 8 slices prosciutto, thin
  • 3 avocados
  • 1 tablespoon lime rind, finely grated
  • 1/3 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh coriander leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 2/3 cup pecans, toasted, roughly chopped
  • 2 long red chillies, seeded, finely chopped


  1. Heat a large frying pan over high heat. Add prosciutto. Cook for 2 minutes each side or until golden and crisp. Drain on paper towel. Break up into pieces.
  2. Peel and quarter avocados. Place in a bowl. Add lime rind, juice and oil. Season with salt and pepper. Toss gently to coat.
  3. Arrange avocado in a serving bowl. Sprinkle with prosciutto, coriander, parsley, pecans and chilli. Serve.