Asparagus & Snap Pea Salad with Crispy Prosciutto
Published Feb 29, 2020
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This Paleo diet Asparagus & Snap Pea Salad with Crispy Prosciutto Recipe is anything but basic. It’s perfect for an appetizer or snack and brings out the sophisticated caveman in you!
Asparagus & Snap Pea Salad with Crispy Prosciutto
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
- Bring a large pot of salted water to a boil and add the asparagus. Boil the asparagus for 1-2 minutes, until bright green and slightly tender. Using a slotted spoon, transfer the asparagus to an ice bath. Drain once cooled.
- Meanwhile, place the prosciutto in a large skillet and bring to medium heat. Cook the prosciutto, turning often, until it is brown and crispy, about 5-6 minutes. Drain on a paper towel-lined plate, then break the prosciutto into small pieces.
- Whisk the olive oil, balsamic vinegar, shallot, salt, and pepper together in a large bowl. Add the asparagus, snap peas, and micro greens, and toss until well dressed. Top with the prosciutto pieces and almonds and serve.
Nutrition
Calories: 206kcalCarbohydrates: 13gProtein: 7gFat: 14gSaturated Fat: 2gCholesterol: 5mgSodium: 60mgPotassium: 447mgFiber: 5gSugar: 6gVitamin A: 1485IUVitamin C: 41.4mgCalcium: 78mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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