Makes 2 large salads
- 2 cups baby spinach
- 1/3 pound prosciutto
- 1 canteloupe
- 1 avocado
- 1/4 cup diced red onion
- handful of raw, unsalted walnuts
1. Place a cup of spinach on each plate.
2. Top with diced prosciutto, cubes of balls of melon, slices of avocado, a sprinkling of red onion, and a few walnuts.
3. Add some freshly ground pepper, if you like.
4. Serve with a drizzle of Paleo Dijon vinaigrette.