Cannellini bean, avocado and prosciutto salad recipe | olivemagazine
Use canned beans to boost a fresh tomato salad. With prosciutto and avocado this is Italian-style healthy eating that's ideal for midweek or a weekend lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 250g baby plum tomatoes
- 2 × 400g tins cannellini beans rinsed and drained
- 2 avocados sliced
- 8 slices prosciutto torn
- a handful of leaves basil shredded
- 1 lemon juiced and zested
- olive oil
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