Chop your prosciutto into bite-sized pieces. Then, take out a sauté pan and add the prosciutto and turn the heat on high. Cook until crispy, then remove and set on a paper lined with a paper towel.
Add the arugula, hearts of palm, chickpeas, parmesan, avocado, and crispy prosciutto to a big salad bowl. Add the juice of two lemons, olive oil, crushed red pepper, and a sprinkle of salt and pepper and toss. Taste for seasoning and adjust. Serve immediatley!
Notes from the Chef
This is a very citrusy salad, so if you do not like a lot of lemon, only use the juice of 1 lemon.