RECIPE: Prosciutto Salad with Yuzu and Oyster Sauce Dressing

This vibrant, flavorful salad brings together crisp lettuce, creamy avocado, and savory prosciutto — elevated by a dressing that balances the depth of oyster sauce with the bright citrus notes of our Yuzu Citrus Salad Dressing. It comes together quickly, and is great to share as a starter or substantial enough to enjoy on its own.

Servings: 3-4

Ingredients:

• Bunch of lettuce (ie red leaf, oak leaf, green leaf, little gem, etc)

• Small bunch of mizuna (can substitute with arugula) 

• 10-12 cherry tomatoes (or one medium tomato)

• 1-2 small cucumbers 

• 30g red onion

• 5-6 pecans

• 1 small avocado

• 50g prosciutto

For the dressing:

• 1 tsp oyster sauce* (can substitute 1 tsp teriyaki sauce or 1 tsp soy sauce* + honey/maple syrup (combine first in a 1 Tbsp : 1 tsp ratio))

• 1 tsp Yuzu Citrus Salad Dressing*

• 1 tsp onion powder to taste (if desired)

• White pepper to taste

• Salt to taste

Instructions:

Dressing

1. Add the oyster sauce (or substitute) to the yuzu dressing, add onion powder if using and mix. Add salt and pepper to taste.

Salad

1. Wash and tear the lettuce. Cut the mizuna into bite-sized pieces. Cut the cherry tomatoes in half (or dice the medium sized tomato). Use a peeler to thinly slice the cucumbers lengthwise and roll. Slice the red onion very thinly with a slicer and soak in water. Crush the pecans. Lastly, dice the avocado.

2. Cut the prosciutto into bite-sized pieces then roll.

3. Arrange all vegetables from step 1 on a plate with the prosciutto, pour the dressing on top, sprinkle with the crushed pecans, and serve.