Broccolini Salad With Prosciutto & Avocado

This Broccolini Salad brings together tender-crisp greens, creamy avocado, salty prosciutto, and soft feta for a bowl that feels light but genuinely satisfying. Ready in 15 minutes, it’s the ultimate side dish or a perfect quick lunch.

The mix of textures is what makes this recipe a winner. You get the crunch from the broccolini, the buttery softness of the avocado, and delicate ribbons of prosciutto, all tied together with a sharp Dijon dressing.

• What Makes This Recipe So Good
• What Goes Into Prosciutto Avocado Salad
• How To Make Prosciutto Avocado Salad
• Making Ahead and Storage
• Recipe FAQ’s
• Broccolini, Prosciutto, Feta And Avocado Salad Recipe

What Makes This Recipe So Good

This recipe strikes the perfect balance between light and substantial. While I love the refreshing simplicity of my Avocado Corn Tomato Salad for a quick summer side, this broccolini version brings a savory depth that makes it satisfying enough to stand alone as a lunch. The salty punch from the prosciutto and feta cuts right through the buttery richness of the avocado, ensuring every bite has flavor.

The texture is also a major factor here. Unlike a delicate Smoked Salmon Salad where the greens are soft and yielding, the blanched broccolini offers a tender-crisp resistance. It holds up beautifully against the dressing without getting soggy, which is a common issue with softer leaf-based bowls.

Finally, it’s about versatility. The dressing is a sharp Dijon vinaigrette that feels sophisticated but is incredibly easy to whisk up. It reminds me of the zesty dressing we use on our Grilled Zucchini Salad , but with a little more body to cling to the florets. Whether you serve it warm or cold, it feels “chef-made” with barely any effort.

What Goes Into Prosciutto Avocado Salad

I often make this for a quick lunch in the studio. Bela (my mum) loves the saltiness of the feta against the fresh greens she always says, ‘Let’s go baby’ when she sees this on the table. So I make sure I use some high quality ingredients.

• Broccolini: This is the star. It is sweeter and more tender than regular broccoli.
• Prosciutto: I recommend Prosciutto di Parma for that melt in your mouth texture. It adds a salty, savory layer that mimics bacon but feels lighter.
• Feta Cheese: Do not buy pre-crumbled feta. I always buy a block of Greek feta in brine and crumble it myself. The texture is creamier and the flavor is much sharper than the dry, pre-crumbled stuff. You can buy the low fat version keeping the carbs down.
• Avocado: You want an avocado that is ripe but still firm. If it’s too soft, it will turn into mush when you toss the salad.
• Salad Leaves: I use a mixed mesclun blend for variety, but baby spinach or arugula (rocket) work perfectly if you want a peppery kick.
• Dijon Mustard: The backbone of the dressing. It helps emulsify the oil and water so the dressing clings to the veggies instead of sliding to the bottom of the bowl.

Substitutions

• No Broccolini? Regular broccoli works, but cut the florets small. Asparagus is also a fantastic swap when in season.
• Not a Fan of Prosciutto? Smoked salmon is a great alternative (Bela loves this version), or use crispy bacon bits for a classic crunch.
• Dairy-Free? Swap the feta for a vegan almond feta or simply omit it and add extra salt to the dressing.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Prosciutto Avocado Salad

1. Steam the Broccolini: Cook the broccolini in salted boiling water for about 3-4 minutes until tender crisp, then drain and immediately plunge it into ice water (or run under very cold tap water).

1. Prep the Greens: Add the mixed salad leaves to a large bowl and gently fluff them so they aren’t compacted.

1. Add the Vegetables: Arrange the avocado slices, radishes, feta, and red onion over the greens.

1. Layer the Prosciutto: Tear the prosciutto into strips and scatter them evenly across the salad.

1. Whisk Dressing: Combine the oil, mustard, garlic, water, and salt in a bowl and whisk until smooth.

1. Dress and Serve: Drizzle the dressing over the salad and toss gently before serving.

This salad pairs beautifully with seafood, chicken, or a cozy bread to round out the meal. Try serving it alongside Garlic Butter Salmon , which gives you richness that balances the freshness of the broccolini and avocado without feeling heavy. If you’re craving something more comforting, Creamy Garlic Chicken Breasts makes a lovely partner, bringing a mellow creaminess that blends well with the salty prosciutto. For something simpler, Cheesy Garlic Sweet Potatoes add warmth and a touch of indulgence while keeping the whole plate bright and satisfying.

Making Ahead and Storage

Salads with avocado and dressed greens are notorious for going soggy, but you can absolutely meal prep this if you store the components the right way.

• How to Meal Prep This (The “Non-Soggy” Method): If I’m prepping this for studio lunches, I use the container method. The Greens: Blanch the broccolini, dry it completely, and store it in an airtight container with the mixed lettuce. The Dressing: Keep it in a small jar or dressing pot. Do not pour it over the greens until you are ready to eat. Acid breaks down the cell walls of lettuce, which is what causes that slimy texture after a few hours. The Avocado: This is the tricky part. I usually bring the whole avocado and slice it fresh. If you must slice it ahead, toss the slices in lemon or lime juice to prevent them from browning (oxidizing).

How long does it last?

• Undressed Components: The blanched broccolini and greens will stay fresh in the fridge for 3–4 days .
• Dressed Leftovers: If you have already tossed the salad with the dressing and avocado, it is best eaten within 24 hours . After that, the avocado will brown and the prosciutto will lose its delicate texture.
• Reheating: This salad is actually delicious cold, but if you prefer the broccolini warm, just store it separately and give it a quick 30-second zap in the microwave before tossing it with the cold greens and feta.

Mixed leaves, arugula, baby spinach, or a combination of crunchy and soft greens.

Smoked salmon, crispy bacon, or even grilled chicken work great as substitutes.

You can, just cut it into small florets and cook until tender-crisp.

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IngredientsUSMetric1x2x3x

• ▢ 2 bunches broccolini
• ▢ 4 cups mixed salad leaves washed
• ▢ 3 oz Prosciutto/Parma Ham torn into strips
• ▢ 1/2 large avocado sliced thinly
• ▢ 3 small radishes sliced thinly
• ▢ 1 oz reduced fat Feta cheese crumbled
• ▢ 2 slices red onion thin

Dressing:

• ▢ 2 tablespoons olive oil
• ▢ 1/2 teaspoon Dijon mustard
• ▢ 1/2 clove garlic crushed or minced
• ▢ 2 tablespoons water
• ▢ 1 pinch salt

Instructions

• Steam or boil the broccolini in a pot of salted water for about 3-4 minutes until tender-crisp. Then immediately plunge it into ice water (or run under very cold tap water). This stops the cooking process and locks in that vibrant green color.
• Assemble the salad with the salad leaves, prosciutto, avocado, radishes, Feta and red onion.
• To make the dressing, combine the oil, mustard, garlic and water in a small jug or bowl. Whisk until combined. Drizzle the dressing over the salad and serve!

Notes

• Don’t Skip the Ice Bath: I can’t stress this enough—plunging the broccolini into ice water immediately after boiling is the secret. It locks in that vibrant green colour and stops it from turning mushy.
• Selecting the Best Broccolini: Look for stalks with tight, firm florets. If they are starting to yellow or flower, they will taste bitter and woody.
• Avocado Ripeness: You want an avocado that yields slightly to pressure but isn’t squishy. If it’s too soft, it will turn into guacamole when you toss the salad!
• Make Ahead Strategy: When we make this for studio lunches, I prep the greens and dressing separately. I slice the avocado at the very last second to keep it fresh and green.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Broccolini, Prosciutto, Feta And Avocado Salad

Ingredients

• 2 bunches broccolini
• 4 cups mixed salad leaves washed
• 3 oz Prosciutto/Parma Ham torn into strips
• 1/2 large avocado sliced thinly
• 3 small radishes sliced thinly
• 1 oz reduced fat Feta cheese crumbled
• 2 slices red onion thin

Dressing:

• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1/2 clove garlic crushed or minced
• 2 tablespoons water
• 1 pinch salt

Instructions

• Steam or boil the broccolini in a pot of salted water for about 3-4 minutes until tender-crisp. Then immediately plunge it into ice water (or run under very cold tap water). This stops the cooking process and locks in that vibrant green color.
• Assemble the salad with the salad leaves, prosciutto, avocado, radishes, Feta and red onion.
• To make the dressing, combine the oil, mustard, garlic and water in a small jug or bowl. Whisk until combined. Drizzle the dressing over the salad and serve!

Notes

• Don’t Skip the Ice Bath: I can’t stress this enough—plunging the broccolini into ice water immediately after boiling is the secret. It locks in that vibrant green colour and stops it from turning mushy.
• Selecting the Best Broccolini: Look for stalks with tight, firm florets. If they are starting to yellow or flower, they will taste bitter and woody.
• Avocado Ripeness: You want an avocado that yields slightly to pressure but isn’t squishy. If it’s too soft, it will turn into guacamole when you toss the salad!
• Make Ahead Strategy: When we make this for studio lunches, I prep the greens and dressing separately. I slice the avocado at the very last second to keep it fresh and green.

Nutrition

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