Heirloom Tomatoes, Prosciutto and Pesto Salad | PrimalGourmet

Name: Heirloom Tomatoes, Prosciutto and Pesto Salad | PrimalGourmet
Cuisine: Italian, Mediterranean, European
Ingredients: 2lbs heirloom tomatoes – the uglier the better!; 100gr prosciutto di Parma – look for all-natural salt, water & pork; 1 cup fresh basil; 1/2 cup pine nuts – lightly toasted; 1 clove garlic; 1 tbsp lemon juice; 1/4 cup extra virgin olive oil – preferably cold-pressed; 1 avocado – pitted and sliced; 2-3 tbsp hemp hearts – for garnish; salt and pepper

3 steps

Updated at: Thu, 17 Aug 2023 13:46:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories824.2 kcal (41%)

Total Fat70.5 g (101%)

Carbs30.1 g (12%)

Sugars11.9 g (13%)

Protein27.3 g (55%)

Sodium1438.6 mg (72%)

Fiber13.1 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 lbsheirloom tomatoes

the uglier the better

100 grprosciutto di Parma

look for all-natural salt, water & pork

1 cupfresh basil

½ cuppine nuts

lightly toasted

1clove garlic

1 Tbsplemon juice

¼ cupextra virgin olive oil

preferably cold-pressed

1avocado

pitted and sliced

2 Tbsphemp hearts

for garnish

salt

pepper

Instructions

Step 1

Set pine nuts in a dry pan over low heat. Toast the nuts until slightly browned and fragrant (approx. 12-15 min). Remove from heat immediately and set aside to cool.

Step 2

Once cooled, add pine nuts to a food processor along with basil, garlic, lemon juice and a pinch of salt and pepper. Pulse to combine. Remove the lid of the food processor and scrape down the sides. Close the lid and set to low speed. With the machine running, add all of the EVOO in a steady drizzle. Blitz until smooth. Taste for seasoning – add salt and pepper as required.

Step 3

Slice tomatoes in 1/2″ slices and layer in a serving dish. Slather tomatoes with the pesto. Top with prosciutto di Parma, sliced avocado and hemp hearts. Serve the salad immediately!

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