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Ham and avocado salad

This ham and avocado salad can be made with leftover boiled or baked ham  - ideal for a quick and easy lunch or for guests on Boxing Day, Easter Monday etc. It’s low-carb, gluten-free and dairy-free too. You can add extra veggies - such as sliced radish, salad onions, tomato, cucumber, red pepper etc. You can use redy-made vinaigrette,  or mix some balsamic glaze (or honey) with a drop of olive oil, lemon juice, mustard and balsamic vinegar.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 avocado
  • 6 thin slices of ham
  • 2 handful of wild rocket or mixed salad leaves
  • Lightly toasted walnut pieces
  • Balsamic vinaigrette
  • ½ lemon
  • Optional: sliced radish salad onions, tomato, cucumber, red pepper

Method
 

  1. Cut the ham into thin slices.
  2. Scatter the salad onto a platter and add some vinaigrette, then toss gently. Add any other sliced veggies, if used, and toss again.
  3. Lay the ham on top of the rocket leaves, creating a fan shape.
  4. Cut the avocado in half, remove the stone, then cut the flesh into thin slices. Put the avocado slices on top of the leaves, then squeeze some lemon juice over them (to stop them browning).
  5. Scatter the walnut pieces on top, then drizzle the vinaigrette over and serve.