There’s nothing I like more than a salty and sweet combo like this sugar snap pea and prosciutto salad. Particularly in the summer, this refreshing salad makes for a great side dish, but, since there’s protein, you could easily eat this as a main.
Ham and peas are a classic combination that goes together in so many different ways. From pea soups to risottos to salads, using ham or prosciutto, pea pods or peas themselves, you really can’t go wrong. The mint and lemon zest add a little extra flavor to make this salad pop. A perfect summer salad that you can definitely adapt to your taste. Add some feta or top with some burrata and you’ll have an easy adaptation in no time.
Sugar Snap Pea and Prosciutto Salad
Yield about 4 servings
- 1 pound sugar snap peas, trimmed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 tablespoons fresh mint, chopped
- 1 teaspoon lemon zest
- 1/4 pound thinly sliced prosciutto
- Bring heavily-salted water to a boil in a large pot.
- While that is heating up, prepare a bowl with ice water.
- Add the sugar snap peas to the boiling water and blanch for about 1 minute, maintaining crispness.
- Drain the peas and plunge into the ice water.
- Drain again, and pat the peas dry.
- In a medium-sized bowl, whisk together the lemon juice, oil, mint, and lemon zest.
- Mix in the peas, prosciutto, salt and pepper, to taste.
Recipe adapted from Joanne Weir, featured in 150 Best American Recipes.
Courses Lunch or Dinner