Wild Rocket, Baby Spinach & Enoki Mushroom Salad with Prosciutto & Creamy Mango Dressing

Wild Rocket, Baby Spinach & Enoki Mushroom Salad
with Prosciutto & Creamy Mango Dressing

Ingredients

Creamy Mango Dressing:

  • 1 large ripe mango, peeled, pitted and roughly chopped
  • 4 teaspoons non-fat plain yoghurt
  • 3 tablespoons white wine vinegar
  • Sea salt flakes
  • Freshly ground black pepper

Salad:

  • 12 medium asparagus spears, trimmed & lower half peeled
  • 1 bunch Enoki mushrooms, separated & trimmed at base
  • 1 pkt Rainbow Fresh Wild Rocket
  • 1 pkt Fresh Chives, sliced into 1cm lengths
  • 1 pkt Rainbow Fresh Baby Spinach
  • 1/4 fresh mango finely diced
  • 1/2 teaspoon olive oil
  • 85 grams prosciutto, sliced into thin ribbons

Method:

Dressing:

With a stab mixer or blender, purée mango, yoghurt and vinegar until silky smooth, about 1-2 minutes. Stir in salt and pepper totaste and set aside.

Salad:

In medium bowl, toss together baby spinach, wild rocket and Enoki mushrooms. In small bowl, toss mango and chives with olive oil. Toss asparagus through a small amount of olive oil, brush barbecue with oil and grill asparagus until they colour slightly (should be no longer than 1-2 mins). Set aside.

To plate, pour 1/4 cup mango dressing into centre of each of 4 plates. Lay 3 asparagus spears side-by-side over each pool of dressing, then top each with 1/4 of salad greens and Enoki mushrooms. Sprinkle with mango/chive mixture, then top with prosciutto.

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