top of page

SUBSCRIBE TO GET WEEKLY RECIPES 

Join our email list and get access to exclusive recipes weekly!

Thanks for submitting!

CRISPY PROSCUITTO AND KALE SALAD

COOK TIME:

SERVES:

2 Servings

TAGS:

SALADS, DINNERS, 30 MINUTES OR LESS, WHOLE 30, PALEO

INTRODUCTION

As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.

With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances.

While working from home has its benefits, it always seems as though meal times creeps up on me. I often find myself unprepared and in a hurry trying to figure out what to throw together. Between feeding the dogs, and ad-hoc meetings, before I know it lunch time rolls around. This week I had a variety of ingredients in my fridge, and thus this crispy prosciutto and kale salad was created!

INGREDIENTS 

  • 4 Cups Dinosaur Kale

  • 1 Whole Grapefruit

  • 8 oz Prosciutto

  • 1/4 cup Dried Figs

  • 1/4 cup Diced Shallot

  • 2 Tbsp White Wine Vinegar

  • 1 tsp Dijon Mustard

  • 1 tsp Maple Syrup

  • Salt/pepper

INGREDIENT SUBSTITUTIONS 


I don't recommend substituting any of the ingredients in this dish.

HOW TO MAKE THE DISH

1.Crisp the Prosciutto and Shallots: To a hot skillet, add 1 tbsp of olive oil. Add the shallots and prosciutto and let crisp. After 3-4 minutes, remove and let rest on a paper towel covered plate.

2.Massage the Kale: To a large bowl, add the kale. Add in 1 tbsp of olive oil and massage the kale for 3 minutes.

3.Cut the Grapefruit and Dried Figs: Peel the grapefruit and quarter. Slice the dried figs in half.

4.Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, Champagne vinegar, and Dijon mustard until well combined. If you prefer a hint of sweetness, add honey or maple syrup to the dressing and whisk until incorporated. Season the vinaigrette with salt and pepper to taste. Adjust the quantities to achieve the desired balance of flavors.

5.Serve and Enjoy: Add the grapefruit, dried figs, shallots and prosciutto to the bowl with the massaged kale. Portion out the amount of salad for your meal and dress to your liking.

FREQUENTLY ASKED QUESTIONS
 

What ingredients can I substitute?

 I don't recommend substituting any ingredients in this recipe.

How can I make this AIP Compliant?

To make this dish AIP compliant ensure that there are no additives in the prosciutto you are utilizing. Also, for the dressing, either opt for an olive oil