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Stone Fruit Salad with Prosciutto & Basil Avocado Cream

Everything fresh & summery is wrapped up in this stone fruit salad! Fresh peaches, plums & cherries shine against a vibrant green basil avocado sauce with a ribbon or two of prosciutto to take it over the top. Inspired by this tomato peach corn salad with a basil sauce from With Food + Love.

Ingredients

Scale

For the basil avocado cream:

  • 5 oz / 200 g ripe avocado, about 1 very large
  • 1/2 packed cup / 20 g fresh basil leaves
  • 1/2 cup / 120 ml coconut milk, see notes (I like this one)
  • 3 tbsp / 45 ml fresh lemon juice
  • 2 tbsp / 30 ml neutral avocado oil or olive oil (I like this one)
  • 1/4 tsp fine sea salt
  • Pinch of garlic powder

For the stone fruit salad:

  • 23 medium peaches
  • 23 small plums
  • handful of fresh cherries
  • 6 slices of prosciutto
  • fresh basil leaves to garnish
  • fresh ground pepper, to taste, omit for AIP

Instructions

BLEND: Add all of the basil avocado cream ingredients to a wide mouthed pint sized Mason jar, or similar. Use an immersion blender to puree everything together until smooth and creamy. Set aside while you make the salad.

SLICE: Finely slice the peaches and plums. Pit the cherries and slice them in half. You can leave the prosciutto slices as they are or slice into thinner ribbons, if you like.

LAYER: Either on one large platter, or divided evenly between plates, spread and swirl the basil avocado cream as the base of the salad. Lay down the prosciutto slices, then top with sliced peaches, plums and cherries. Scatter with fresh basil leaves and grind fresh black pepper over the top, if using. Serve immediately.

Notes

Coconut milk gives a lovely creaminess, but to make this coconut free, you can add extra avocado or mild tasting olive oil, instead. Add the oil a little at a time – you won’t need as much oil as you do coconut milk to get to the desired consistency.

You can make the basil avocado cream ahead of time and chill it in the refrigerator. It will keep, with cling wrap touching each part of the cream’s surface, in an sealed, refrigerated Mason jar for at least 3 days.