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5 from 1 vote
This low carb summer salad is packed with flavour and texture from tender asparagus, salty prosciutto, creamy mozzarella and crunchy walnuts, topped with a rosemary and balsamic dressing.
This is a great option for meal prepping lunches or as a light summer dinner.
Prep Time6 mins
Cook Time6 mins
Total Time12 mins
Course: Salad
Cuisine: Italian
Keyword: Asparagus, mozzarella, Prosciutto, salad
Servings: 2 people
Calories: 480kcal


For the salad

  • 125 g mozzarella
  • 10 asparagus spears
  • 4 slices prosciutto
  • 150 g crisp mixed salad leaves
  • 25 g walnuts
  • salt and pepper to season

For the dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp lemon zest
  • salt and pepper to season


  • Add the asparagus to a pan of boiling water and cook for 2-3 minutes until just tender. Remove the asparagus from the pan and submerge in ice cold water to stop the cooking process and maintain the vibrant green colour.
  • Whilst the asparagus is cooking, add all the dressing ingredients to a small mixing bowl and whisk together to combine.
  • Add the salad leaves to a large serving bowl. Tear the prosciutto slices and mozzarella into bite sized pieces and add to the bowl. Season to taste and toss to combine.
  • Add the walnuts to a dry pan over a low heat and toast gently for 2-3 minutes.
  • Arrange the asparagus over the salad and drizzle over the dressing.
  • Crumble over the toasted walnuts to serve.


Calories: 480kcal | Carbohydrates: 10g | Protein: 23g | Fat: 40g | Fiber: 4g

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