Refreshing blueberry and prosciutto salad Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angéli

Ingredients

• 35 g (2 cups) mesclun (variety of young salad greens)
• 45 g (2 cups) assorted sprouts
• 50 g (1/3 cup) cucumber, diced
• 55 g (1/3 cup) blueberries
• 4 slices of prosciutto*, cut in strips around 4 cm (1 ½ in.)
• 60 ml (4 tbsp) mayonnaise
• 30 ml (2 tbsp) plant-based milk substitute *
• 5 ml (1 tsp) balsamic vinegar
• 5 ml (1 tsp) Dijon mustard
• 5 ml (1 tsp) maple syrup
• 1 ml (1/4 tsp) salt
• Pepper, to taste
• Fresh chives, finely chopped, to taste
• Fresh mint, chopped, to taste