People say “necessity is the mother of invention” and in a Covid-19 world, there seems to be a lot of opportunity for invention. And this Prosciutto and Kiwi Salad with Goat Cheese and Pineapple Croutons is the result of it. Last week we were working on the photoshoot for the Pineapple Chips, and it happened to be around lunchtime.
So one small argument later about “what do you want to eat?” we settled on a salad for lunch. We wanted something light, healthy-esque, and to top it off, we had to make it with whatever was on hand; given that supermarkets were experiencing shortages of ingredients.
Thus this Prosciutto and Kiwi salad was born! But the kicker to this salad is the pineapple croutons! It had all the right elements, tart kiwis, walnuts, salty prosciutto, and spring mix. It needed a crunch though, and when we put the pineapple chips along with it, that was a revelation.
We’ve never used dried fruit as croutons on a salad, but it totally works! If you think about it, what’s the best thing about a crouton? The crunch! And a concentrated burst of flavor that offsets all the other elements in the salad.
How to make Pineapple ‘Croutons’
Time needed: 18 hours.
Here’s a quick recap. If you want the in-depth guide, click here!
- Slice fresh Pineapples thin
With a sharp knife or a mandolin, slice pineapples to 1/8th inch thick
- Dehydrate at 135 degrees for 18-24 hours in Dehydrator
We use the Excalibur 9 tray Dehydrator for big volumes. But any dehydrator would work.
- Store in an airtight container
This helps to keep them for a long time without spoilage. And still crunchy.
How to make the Prosciutto and Kiwi Salad with Goat Cheese & Pineapple Croutons
In individual plates or a large flat platter, toss together mixed greens, prosciutto, goat cheese, and walnuts. Add honey and top with the pineapple croutons.
Easy and simple.
No dressing salad?
Because the salad already has multiple acidic components: kiwis and pineapple croutons, any more acids like vinegars would be overpowering. To better balance the flavors, it’s better to drizzle Honey and Olive oil.
This makes for a lighter salad that won’t need to be overseasoned. The actual components of the salad season it just fine.
- Prosciutto – Salty
- Kiwi- Tart
- Walnuts/ pecans – buttery
- Goat cheese- tangy and creamy
- Pineapple chips – crunchy croutons
Way more uses for Dehydrated Pineapple Chips
Want more unusual ways to use fruit chips in your life? Try these!
- Crispy Mango Chips
- Add Dehydrated Pineapple chips to these Pork Tacos with Goat Cheese Crema for a twist on Tacos al pastor
However you use them, I hope these little crunchy nuggets become a go-to add-on to your favorite dishes!Print
This Prosciutto and Kiwi Salad plays on traditional Italian prosciutto salads, giving it a tropical flair. The best part is the Pineapple Croutons! Low carb, crunchy bursts of flavor that will change salads for you forever!
- 16 oz Spring Mix
- 6 oz Prosciutto
- 6 oz Kiwi (about 3 or 4)
- 6 oz Goat Cheese
- 4 oz Walnuts (or Pecans)
- 2 Tbsp Honey
- 2 Tbsp Olive Oil
- Pineapple chips (as many as you want)
- Combine in individual plates or a large platter: Spring Mix, Prosciutto, Goat Cheese, Walnuts, and Kiwi.
- Drizzle Olive oil and Honey
- Garnish with Pineapple chips as croutons.
I don’t recommend salads in bowls. When you mix them all the good stuff falls to the bottom and you end up with mostly greens until the very end. Instead, serve salads on a shallow serving tray or individual plates, they’ll look much prettier and everyone will be able to combine the components easier.
- Category: Salads
- Method: Assembly
- Cuisine: Modernt Tropical
- Serving Size: 8 oz
- Calories: 275
- Sugar: 20g
- Sodium: 30g
- Fat: 15g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 12mg
Keywords: Prosicutto Salad, Dehydrated Pineapple chips,
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.