In search of a simple, quick and healthy lunch this week, I decided to give this salad a go. I had some delicious Organic red quinoa from the health food shop to try, some parma ham and mozzarella in the fridge, as always, some fresh mint in the garden and some ripe white nectarines. It was a really lovely combination of flavours and definitely one I’ll be making again soon. If I fancied a lower carbohydrate lunch (as I often do), I think I’d substitute the quinoa for some fresh pea shoots, which are currently my favourite salad leaf.
Nectarine, prosciutto and mozzarella salad
Serves 4
Ingredients
150g red quinoa
8 slices proscuitto, torn into strips
1 ball Buffalo mozzarella, drained and torn into strips
2 ripe nectarines, cut into small chunks
1 tbsp olive oil
1 tsp lemon juice
Sea salt
1 handful fresh mint, chopped
Method
Cook the quinoa according to packet instructions. Mine said to boil for 10 minutes. Drain well and allow to cool.
Once the quinoa has cooled, add all the remaining ingredients, adding salt to taste, and stir well.
Serve immediately. This salad doesn’t keep.
How perfect, I was thinking about supper tonight, we’ve just had a splendid seafood lunch. This ticks all the boxes and if I substitute Bayonne ham I have all the ingredients to hand. Thank you.
Thank you Jude. Enjoy!
What a lovely salad idea. I have been trying out fruits with cheeses recently and think they are perfect partners. I have the nectarines and red quinoa so will try this one out as I am trying to stick to lighter food since returning from France. Still can’t skip my chocolate though!
Thank you so much Laura. I totally agree!