Today we are sharing a simple summer appetizer…enter kabob sticks. They are convenient, fun, portable (which is perfect for backyard mingling with neighbors and friends), and kids LOVE anything you can eat off a stick!
And because fresh peaches and prosciutto are a match made in heaven just for summer…I had to share this recipe, it’s delicious, clean + Whole30 compliant!! Prosciutto and Peach Salad Kabob! Enjoy!
Prosciutto and Peach salad kabobs:
•1 head of Lettuce, roughly sliced into 1 inch strips
•4 peaches, pits removed and sliced into 1 inch pieces
•2 cups of small tomatoes, sliced in half
•2 packages of Prosciutto, the Applegate kind is Whole30 compliant!
•optional additions- Parmesan pieces or Red onion slices!
For the Lemon Balsamic Vinaigrette:
•3/4 C of a light oil (olive or avocado works best •1/4 C of balsamic vinegar
•2 TBS of Dijon mustard
•The juice of half a large lemon
Assemble your salad kabobs. There is really no right or wrong way to do it! I tried to keep each kabob pretty even.. Lettuce, a few toppings, lettuce, a few more toppings, lettuce! Easy peasy!
To make the dressing: Combine all of the ingredients into a mason jar, place the lid on it, and shake! That simple!
To serve: Place the kabobs on a platter, just before you are ready to eat you can drizzle the dressing across the kabobs. We also like to toss a few pecans on our plate to enjoy with the salad, the flavored go perfectly together!
My kids detest a normal salad, but they gobble these up every single time! These are husband approved, neighbor approved, and a total space savor on your plate to fit in all the other delicious BBQ food! Enjoy!