Prosciutto Melon and Chickpea Summer Salad

This is a throw together salad I made for lunch in the peak heat of our NZ summer. When it’s this hot, all you feel like is fresh, cool and hydrating meals! Unlike many salads, I’ve made sure that this ticks all the nutrient boxes. You’ll get a proper serve of protein, healthy fats, and carbohydrates as well as a plenty of fibre diversity for a healthy gut. Hope you love it!

Serves 1

Ingredients

Protein

3/4 to 1 can chickpeas (also counts as a carb serving)
35g prosciutto (or 40g feta for vegetarian option)

Carbohydrates

3/4 cup diced melon

Healthy Fats

1/4 large avocado (diced)
Drizzle of olive oil

Non-starchy Vegetables

1/2 cup chopped cucumber
(Welcome to add tomato, capsicum any other veges!)

Herbs/Spices/Flavour

4 large basil leaves (chopped)
4 large mint leaves (chopped)

Optional substitutions/additions:

Swap the 30g prosciutto for 30-40g of feta for a vegetarian alternative. The feta will give the same addition of protein and saltiness that pairs beautifully with the sweet melon. Or by all means, have both!

Method

1. Simply combine all salad ingredient together, and serve immediately. Easy peasy!

Kim x