Prep time: 30 mins Cook time: 0 min Rest time: 0 mins Total time: 30 mins
Serves: 4-6 people
This peach prosciutto salad with burrata cheese is made with nutrient-dense animal-based ingredients and topped with your choice of raw honey or basil sauce.
What you need to make Peach Prosciutto Salad with Burrata Cheese
Ingredients:
- Peaches
- Burrata cheese
- Prosciutto
- Basil (optional)
- Green onion (optional)
- Lemon (optional)
- Raw honey (optional; ASHLEYR for 10% off); Note: I recommend local or Manuka
Equipment:
- Serving bowl
- Citrus squeezer (optional)
- Blender (optional)
(for the full recipe, scroll to the bottom)
How to make Peach Prosciutto Salad with Burrata Cheese
If a visual will help, watch the Instagram Reel for this recipe.
Cut your peaches into wedges or whatever shape you prefer. Arrange them in your serving bowl in an even layer. For a visual of cutting the peaches in wedges, watch the above-linked Instagram Reel.
Add the burrata cheese and prosciutto to the salad.
Take each slice of prosciutto and scrunch/fold it up into a little bunch. Add the prosciutto pieces throughout the salad. For a visual of this, watch the above-linked Instagram Reel.
Slice the burrata cheese down the center, scoop out one little ball at a time, and add it to the salad. For a visual of this, watch the above-linked Instagram Reel.
Garnish the salad with fresh basil leaves.
Gather the smallest basil leaves from your bunch of basil and place them throughout the salad.
Make the sauce.
In your blender, add the juice from your lemon, the green onion, and basil. Blend until smooth. If it is not blending well, add a tsp of water to the mixture until it blends into a smooth sauce.
Top the salad with the sauce.
Note: the sauce has a potent flavor, so less is more. If you taste it and decide you want more, add more then.
Note: if you’re looking for a less adventurous/potent variation, skip the sauce and lightly drizzle the top of the salad with raw honey (ASHLEYR for 10% off).
Serve and enjoy!
This salad is best served fresh, but leftovers can be stored in the fridge for 1-2 days.
Tips to make the best Peach Prosciutto Salad with Burrata Cheese
- The sauce has a potent flavor, so less is more. If you taste it and decide you want more, add more then.
- If you’re looking for a less adventurous/potent variation, skip the sauce and lightly drizzle the top of the salad with raw honey (ASHLEYR for 10% off).
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Peach Prosciutto Salad with Burrata Cheese
Peach Prosciutto Salad with Burrata Cheese
Equipment
- blender (optional)
Ingredients
For the salad:
- 3-4 peaches
- 8 oz burrata cheese
- 4 oz prosciutto
- fresh basil leaves (optional - for garnish)
For the sauce:
- 1 cup fresh basil
- 1 green onion
- 1 lemon
For a sauce variation:
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Cut and arrange the peaches in your serving bowl.
- Cut your peaches into wedges or whatever shape you prefer. Arrange them in your serving bowl in an even layer. For a visual of cutting the peaches in wedges, watch the above-linked Instagram Reel.
Add the burrata cheese and prosciutto to the salad.
- Take each slice of prosciutto and scrunch/fold it up into a little bunch. Add the prosciutto pieces throughout the salad. For a visual of this, watch the above-linked Instagram Reel.
- Slice the burrata cheese down the center, scoop out one little ball at a time, and add it to the salad. For a visual of this, watch the above-linked Instagram Reel.
Garnish the salad with fresh basil leaves.
- Gather the smallest basil leaves from your bunch of basil and place them throughout the salad.
Make the sauce.
- In your blender, add the juice from your lemon, the green onion, and basil. Blend until smooth. If it is not blending well, add a tsp of water to the mixture until it blends into a smooth sauce.
- Top the salad with the sauce.
- Note: the sauce has a potent flavor, so less is more. If you taste it and decide you want more, add more then.
- Note: if you're looking for a less adventurous/potent variation, skip the sauce and lightly drizzle the top of the salad with raw honey (ASHLEYR for 10% off).
Serve and enjoy!
- This salad is best served fresh, but leftovers can be stored in the fridge for 1-2 days.
What I used for this recipe:
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
