Avocado, Fig & Cranberry Salad With Prosciutto



  • For the Salad:
  • 260g of baby arugula, fresh
  • 260g of baby kale, fresh
  • 130g of Prosciutto, thinly sliced
  • 60g of Avocados From Mexico, diced
  • 60g of Ocean Spray® Craisins® Original Dried Cranberries
  • 30g of goat cheese, crumbled
  • 40g of pepitas, roasted

  • For the Dressing:
  • 30g of Avocados From Mexico
  • 30ml of maple syrup
  • 40g of Dijon mustard
  • black pepper, cracked


Pre-heat oven to 400 ºF degrees. On a baking pan, arrange the thin slices of prosciutto evenly. Bake until crisp and golden, 10-12 minutes, and remove from oven. Allow the crispy prosciutto to cool.

In a medium bowl, add the arugula and kale. Top greens with avocado, dried cranberries, and figs.

In a food processor, add the avocado, maple syrup, and Dijon mustard and process until smooth.

Drizzle the salad with maple mustard dressing.

Garnish salad with prosciutto, goat cheese, pepitas, and cracked pepper.


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