Summer Peach and Prosciutto Salad with Lemon Herb Vinaigrette

June 11, 2020
Created by Harmons
5 minutes
Serves 2
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 2 tsp chopped fresh basil
  • 2 tsp chopped fresh mint
  • 2 cups arugula
  • 1 white peach, thinly sliced
  • 2 pieces prosciutto, thinly sliced
  • 1/4 cup slivered almonds

In a small bowl whisk together olive oil, lemon juice, basil, and mint.

In a large bowl, add arugula. Arrange thin slices of white peach on top of arugula. Tear prosciutto into small pieces and distribute atop peach slices. Sprinkle almonds onto salad.

Whisk together vinaigrette again, then pour over salad.

Recipe courtesy of nutrition intern Hannah Langley