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Green Salad with Pears, Prosciutto, and Avocado

Scott Phillips

Servings: 2

The perfect Valentine’s Day salad, this dish comes together in minutes.


  • 1 Tbs. fresh lemon juice
  • 1/4 tsp. finely grated lemon zest
  • Pinch of granulated sugar
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 cups baby arugula, spinach, or mesclun mix
  • 2 thin slices prosciutto, cut crosswise into thin ribbons
  • 1 small firm-ripe Forelle pear, cored and cut into thin wedges
  • 1/2 small ripe avocado, pitted and cut into small cubes


  • In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.

    In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.


Rate or Review


  • User avater
    Pielove | 02/14/2011

    Simple and delicious! Crunchy, juicy pears and unctuous, rich avocado, then the light, lemony dressing-- yum!

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