Avocado and Pear Salad with Prosciutto and Chilli Sauce

P25 minutes C30 minutes S4


4 Riviana Pear Halves
3 medium avocados
Juice of 1 lemon
1 vine-ripened tomato, finely diced
1/2 Spanish onion, finely diced
1 bunch coriander, chopped
1/2 tspn salt
1/2 tspn cracked pepper
4 slices prosciutto ham
1 tblsp olive oil
Asian herbs, to serve
Riviana Thai Sweet Chilli Sauce


Cut the pear halves into thin slices and set aside.


Dice avocados into 1cm cubes and place in a medium-size bowl. Sprinkle with lemon juice, then add diced tomato, Spanish onion, coriander, salt and pepper. Combine carefully without mashing the ingredients.


Layer prosciutto onto a baking tray and brush with oil. Cook under a grill or salamander for about 3-4 minutes until crisp.


To assemble place avocado and pear salad into serving bowls, place prosciutto on top and garnish with fresh herbs. Serve with sweet chilli sauce.

Products used

Tips and hints:Substitute Riviana Sliced Mango instead of pear