Summer Salads to Pair with Spanish Ham and More

In the summertime we’re looking for light, oven-free recipes that are ultra-refreshing and still keep the hunger at bay. So we’ve put together some of our favorite summer salads, each loaded up with fruits and vegetables for that sweet and nourishing flavor we all need to beat the heat, along with lots of good crunch and creamy textures. And of course, acorn-fed 100% ibérico ham and pork shoulder hold each of them together and add an extra layer of flavor. 

Every one of these delicious and insanely simple summer salads work perfectly as a side, or even a full-on meal when you’re not interested in turning on the oven. 

Watermelon Mozzarella Salad with Asparagus and Acorn-Fed 100% Ibérico Han

Serves: 4

Ingredients 

1lb. watermelon 

8 oz. asparagus, trimmed

4 oz. small mozzarella balls

Extra-virgin olive oil 

Red wine vinegar

2 oz. Acorn-Fed 100% Ibérico Ham

Instructions

1. Cut the watermelon into chunks and place on a large serving dish. 
2. Blanch asparagus until tender and cut into fourths. Spread over the watermelon.
3. Add mozzarella to the serving dish and dress with olive oil and red wine vinegar to taste. 
4. To finish, layer slices of jamón over the top and enjoy. 

Mango Salad with Queso Fresco and Acorn-Fed 100% Ibérico Pork Shoulder

Serves: 4

Ingredients

2 oz. Acorn-Fed 100% Ibérico Pork Shoulder

1 cup mixed greens 

¼ cup walnuts, roughly chopped 

¼ cup queso fresco, diced 

½ cup mango, julienned 

Flaky salt 

Extra-virgin olive oil 

Instructions

1. Cut the pork shoulder into small diced pieces.  
2. To assemble, grab 4 small clear dishes and first layer on the mixed greens, then walnuts, and queso fresco. 
3. Add the pork shoulder pieces and mango, and finish with flaky salt and a drizzle of extra virgin olive oil. 

Chilled Mango and Jamón Salad 

Serves: 4

Ingredients 

½ cup freshly-squeezed lime juice

4 tablespoons sugar

1 cup extra-virgin olive oil 

¼ cup mint leaves

Salt 

1 bag mixed greens

2 cups arugula 

4 mangos, peeled, pitted, and diced 

2 oz. Acorn-Fed 100% Ibérico Ham

Instructions

1. To make the vinaigrette, whisk lime juice, sugar, olive oil, and salt to taste. 
2. Smash the mint leaves with a spoon and mix into the vinaigrette. Let sit for 15 minutes. 
3. To build the salad, add mixed greens and arugula to a large mixing bowl. Mix with ⅔ of the vinaigrette and distribute the salad onto four individual plates. 
4. Top with mango and drizzle on the remaining vinaigrette. 
5. Cut the ham into long thin strips and place on top of the salad. Enjoy!