Light, fresh and easy, these little Summer Prosciutto Wraps delight every taste bud: sweet, salty, sour and bitter! Depending on the fruit you use, you’ll get a sweet and sour hit. The arugula provides crunch and bitterness, while the prosciutto serves as the convenient vessel with the last taste: salty. What better way to vessel up all these delicious fillings than a slice of prosciutto?!
Why Prosciutto Wraps in Summer?
At the 131 Method, we love shopping seasonally. That means the produce is freshly grown, and often cheaper (not to mention it travels less distance, creating less waste for the environment). While not always possible, it’s a good goal to shop consciously and wisely. That’s why we love these Prosciutto Wraps in spring and summer months, especially for evening parties.
- Peaches: great for digestion. High in antioxidants, they’re also a cancer-fighter.
- Arugula: low calorie and falls under the cruciferous vegetable category. It also may improve muscle oxygenation during exercise.
- Prosciutto: an Italian dry cured ham with zero carbs and lots of flavor.
Make sure your prosciutto stays hole-free or else the sturdiness declines. Feel free to double up your prosciutto if needed.
Let us know if you try our Summer Prosciutto Wraps by leaving us a comment below!
- 4oz humanely-raise prosciutto (about 8 slices)
- 3 cups arugula
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Pinch sea salt
- Pinch black pepper
- 1 nectarine or peach, sliced into 8 wedges
- 2oz goat cheese (optional)
- Lay the prosciutto out in strips.
- Add the arugula, oil, vinegar, salt and pepper to a bowl and toss well and allow to wilt a bit. Use kitchen shears to “chop” the pieces a bit small, if desired.
- Lay a bit of arugula, one slice of nectarine, and a crumble of goat cheese, if using, at the end of one slice of prosciutto. Roll up, and serve.
Nutrition Information without goat cheese:
Calories: 54| Protein: 4g | Fat: 3g | Carbs: 2g | Fiber: 0g | Net Carbs: 2g