CHEF JEFF — ONE BYTE AT A TIME: Avocado and Crispy Prosciutto Salad

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• Avocado and Crispy Prosciutto Salad

You can use avocados to make a dip or as a spread or add to a crispy salad.

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This time of the year, avocados are tasty and plentiful. And nutritionally, they are high in monounsaturated fat — the fat that helps lower LDL (bad) and helps increase HDL (good) cholesterol.

Avocado and Crispy Prosciutto Salad

2 thin slices prosciutto

4 cups mixed greens

½ cup thinly sliced onions

¼ cup sliced olives

1 avocado, halved, pitted, cut into 16 slices

½ cup cilantro leaves

Black pepper to taste

2 tablespoons olive oil

Heat skillet over medium heat. Cut prosciutto in 1-inch pieces. Add to skillet and fry until crisp. Remove from skillet. Divide mixed greens among 4 salad plates. Arrange onions, olives and prosciutto on greens. Top salads with avocado slices and sprinkle with cilantro leaves and pepper. Drizzle with olive oil.

Yield: Serves 4.

Approximate nutritional analysis per serving: 85 calories, 8 grams fat (1.5 grams saturated), 4 grams carbohydrates, 2 grams protein, 172 milligrams sodium, 6 milligrams cholesterol, 3 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, avocado and crispy prosciutto salad, features, food, recipes, avococado