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Mango and crispy prosciutto salad with fennel dressing

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This Mango and crispy prosciutto salad recipe makes for a tasty side. Ready in just 3 simple steps, this dish is an easy winner.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, (+ cooling time)
Mango and crispy prosciutto salad with fennel dressing


  • 2 tbs olive oil
  • 100g sliced prosciutto
  • 2 mangoes, stoned, peeled, sliced
  • 1 avocado, stoned, peeled, cut into wedges
  • 1 baby cos lettuce, leaves separated
  • 1 Lebanese cucumber, cut into ribbons
  • 1 small red onion, thinly sliced
  • ⅓ cup mint leaves
  • 1 tbs white wine vinegar
  • 1 tsp fennel seeds

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 tsp of the oil in a large frying pan over medium-high heat. Cook the prosciutto for 2 mins each side or until browned. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.
  2. Step 2

    Place the mango, avocado, lettuce, cucumber, onion and mint leaves on a serving platter. Whisk remaining oil, vinegar and fennel seeds in a small bowl. Season.
  3. Step 3

    Drizzle the dressing over the salad. Top with the prosciutto.