This Paleo Asparagus & Snap Pea Salad with Crispy Prosciutto is far from ordinary. Bright, crunchy vegetables combine with crisped prosciutto and a tangy balsamic dressing to create a light appetizer or side that feels elegant yet simple. It’s an ideal choice for spring and summer gatherings, weeknight dinners, or as a fresh starter for a special meal.
Asparagus & Snap Pea Salad with Crispy Prosciutto
Brian Kavanagh
5 mins
10 mins
15 mins
4 servings
Ingredients
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 4 slices prosciutto
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced shallot
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ pound snap peas, cut into 1-inch pieces
- 1 cup radish micro greens
- ⅓ cup slivered almonds
Instructions
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Bring a large pot of salted water to a rolling boil. Add the asparagus and cook for 1–2 minutes, until it turns bright green and becomes slightly tender. Immediately transfer the asparagus to an ice bath to stop the cooking, then drain once cooled. Blanching keeps the asparagus crisp and vibrant.
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While the asparagus cools, heat a large skillet over medium heat. Arrange the prosciutto slices in the skillet and cook, turning frequently, until the prosciutto is browned and crisp, about 5–6 minutes. Remove the crisped prosciutto to a paper towel-lined plate to drain, then break or crumble it into small pieces.
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In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced shallot, salt, and pepper to form a dressing. Add the blanched asparagus, snap peas, and radish micro greens. Toss gently until all ingredients are evenly coated with the dressing.
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Transfer the salad to a serving bowl or platter. Sprinkle the crumbled prosciutto and slivered almonds over the top for crunch and extra flavor. Serve immediately for the best texture and contrast between crisp vegetables and crunchy prosciutto.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Notes and Tips
For the best texture, serve this salad soon after assembling so the prosciutto remains crisp. If preparing ahead, keep the prosciutto and almonds separate and add them just before serving. To save time, you can use pre-trimmed asparagus and pre-sliced shallots, but fresh ingredients will always yield better flavor. If radish micro greens aren’t available, substitute baby arugula or mixed microgreens for a peppery bite.
Variations
To make this recipe vegetarian, omit the prosciutto and add toasted pumpkin seeds or remaining slivered almonds for extra protein and crunch. For a lighter dressing, reduce the olive oil to 1 tablespoon and increase balsamic vinegar slightly, or add a squeeze of fresh lemon juice for brightness. To add richness, crumble a small amount of goat cheese or shaved parmesan over the top if your diet allows.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the asparagus and snap peas will soften over time, and the prosciutto will lose crispness; store the prosciutto separately if you plan to enjoy the salad later.