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HOP Salad

Serves 4 | Total Cook Time: 10 minutes

HOP Salad


4 pieces of sliced prosciutto

4-6 cups arugula

2 cups chopped hearts of palm

1 15 ounce can chickpeas rinsed and drained

1 cup shaved parmesan cheese

1 avocado, sliced

2 lemons

1/2 cup extra virgin olive oil

Pinch of crushed red pepper

Salt and pepper, to taste


  1. 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.
  2. 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.