Prosciutto and Peach Arugula Salad

Now that summer is upon us I have been on the hunt for some salad recipes to try out using delicious fruit that is plentiful this time of year. One of my favorite fruit are peaches. They just taste like childhood, summer pool parties and sunshine. Melissa’s Produce sent a box of their delicious produce that included some fresh peaches. Peaches are thought to have originated in China more than 8,000 years ago and offer an array of health benefits including improved digestion, smoother skin, and allergy relief! I wanted to pair the fresh peaches with prosciutto as my teen loves this cured meat and I wanted to see if I could make a dish she’d like that was healthy and delicious.

The history of this cured ham stretches back to pre-Roman times. In northern Italy, it was the Celtic people who first began curing meat with salt, and in Parma it was the peasants. The traditional process of curing is still practiced like an art form in both of these cities and results in the delicious prosciutto that, when thinly sliced, simply melts in your mouth. (Source: EatingEurope dot com). Pair it with juicy, ripe peaches, fresh arugula, toasted pistachios and you’ve got a tasty and fulfilling meal.

If you are looking to try this dish without the meat, you can always pair it with fresh mozzarella cheese instead.

Have a wonderful Fourth of July and get some fresh air! The sun is out and we all need a little break these days. Be sure to eat well and let me know what you think of this refreshing salad!

You Will Need:

3 stalks thinly sliced celery

2 cups sliced ripe peaches

3 cups baby arugula

1/4 cup thinly sliced fresh basil

2 tablespoons extra-virgin cold pressed olive oil

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt – as needed

1/4 teaspoon black pepper – as needed

1/4 cup chopped roasted salted pistachios

8-12 slices of thinly sliced prosciutto – chop into little pieces.

Directions:

Place celery, peaches, baby arugula, fresh basil, extra-virgin olive oil, fresh lemon juice, kosher salt, and black pepper in a large bowl. Toss gently to coat. Add the prosciutto slices and chopped roasted salted pistachios over the salad.

Note: We were provided with produce from Melissa’s Produce for inspiration but all opinions are our own.

You can find some more delicious summer recipes over at my fellow bloggers sites.

Peanut Butter Peach Crisp Recipe with Clean Snax

Peach and Apricot Grunt Recipe

Cherry Lemonade Recipe

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