Arugula & Fig Salad

  • 1 large bunch arugula
  • 1 bunch mint leaves
  • 9 medium-size figs
  • 12 slices Prosciutto or Iberian Ham

VINAIGRETTE

  • 2 limes, juiced
  • 6 tablespoons Lime Ahuacatlán Avocado Oil
  • Salt and pepper to taste

Wash the arugula and mint. Discard stems from leaves and reserve

Trim tough stem ends from figs and cut each fig into 4 wedges

In a small bowl whisk together the lime juice, Lime Ahuacatlán Avocado Oil, salt and freshly ground pepper

Transfer to a serving plate and add the figs and prosciutto slices

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