Parm, Prosciutto & Butter Lettuce

This salad is my kind of weeknight dinner, it's fresh, flavorful, and layered with all the textures I love. Tossed with Umami Mami dressing, every forkful hits that perfect balance of flavor. It's the kind of salad that actually feels like a meal.

Let's make it.

Directions

1. Roast the mushrooms and chickpeas. Toss them with olive oil, salt, and pepper. Roast at 400°F for 20 minutes until golden and tender. Let cool slightly. 

2. Build your salad

  • Base: butter lettuce, torn into bite-size pieces
  • Additions: roasted mushrooms, sliced pepperoncini, avocado slices
  • Protein: prosciutto, crispy chickpeas
  • Toppers: pine nuts or walnuts, shaved parmesan, freshly cracked black pepper
  • Dressed with: Umami Mami

3. Make your dressing: I mixed my Umami Mami sesame oil and rice wine vinegar. Shake it up in The Shaker until smooth and creamy. 

Pairs well with:

  • Park picnic
  • Work from home lunch
  • Citrusy iced tea

Leftovers?

This salad holds up surprisingly well! Store in an airtight container in the fridge for up to a day. To keep things fresh, wait and add the dressing right before serving. If the chickpeas lose a bit of their crunch, pop them in the oven or a skillet for a few minutes to revive them.

tag us @afternoonfoods if you make it!

Here's to more enjoying less doing

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