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Prosciutto, avocado & orange salad with a hot tomato vinaigrette


  • Heat the oil in a large non-stick pan and fry the prosciutto until crisp. Drain well on kitchen paper towels.
  • Pour off some of the oil from the pan and add the tomatoes and lemon juice. Stir and heat for 1 min.
  • Then place the orange segments, rocket and ground pepper in a large bowl and toss with the tomato vinaigrette to taste, the avocado and basil.
  • To serve, arrange the prosciutto on individual plates, mound the salad on top and pour the remaining dressing over.


  • 3-4 tbsp olive oil
  • 12 thin slices prosciutto
  • 1 punnet cherry tomatoes, quartered
  • juice of 2 lemons
  • segments of 2 oranges
  • a good handful of rocket leaves
  • freshly ground black pepper
  • 1 avocado, peeled & cubed
  • 8 basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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