Shrimp & Prosciutto Fig Salad

Figs, native to Asia and the Middle East, thrive in Mediterranean climates, including Southern Italy here fig trees are common along streets and corners. With a short peak season during the end of summer into fall, they are a classic Italian fruit that add a luscious and fresh flavor to any meal. Figs are versatile and can be enjoyed in savory or sweet dishes, pairing well with a smear of mascarpone and a drizzle of honey or wrapped in salty salumi like prosciutto. With the deep, earthy and slightly bitter flavor of kale, sliced figs add a fresh, silky and sweet bite. Paired with salty prosciutto and crispy shrimp, and you have a salad with a symphony of textures and balanced flavor that will keep you satisfied any time of the day!


  • 1 lb shrimp

  • 3 cups baby kale

  • 4-5 figs, halved

  • 2 oz prosciutto di parma

Fiorella's Lemon Dressing:

  • 1 part lemon juice

  • 2 parts olive oil

  • Salt & pepper, to taste


  • Heat broiler to 400F. Place shrimp on sheet pan and season with salt and pepper. Broil for about 20 minutes. Set aside.

  • In serving dish, place kale, top with figs and torn prosciutto. Top salad with broiled shrimp.

  • Drizzle with lemon dressing.

  • Serve and enjoy!

Nutrition RX:

  • Shrimp: a low calorie protein which boosts your metabolism and contains selenium, which promotes a healthy immune system and brain function

  • Kale: contains carotenoids which are anti-inflammatory and help protect against carcinogens, a source of vitamin K needed for heart and bone health

  • Figs: packed with fiber which is great for digestive and heart health, blood sugar management, and feeling satisfied, and potassium which helps manage blood pressure

#shrimp #salad #prosciutto #figs #kale #recipe

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