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The starter, Light and fresh

Snap pea salad with prosciutto

This snap pea salad with prosciutto is a fresh starter for 6 people, ready in 25 minutes with 20 minutes of active work. The snap peas get cooked and prepped in the morning, leaving only the assembly for just before serving. It's a very easy recipe, at €2.50 per person, and the key to it is keeping the snap peas crisp with a quick dip in ice water.

A salad of crisp snap peas, prosciutto, and mint, spring on a plate.

Snap pea salad with prosciutto
For
6 people
Work
20 min
Total time
25 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.50
Calories per person
180 kcalcalculated by Kiloach, your weight coach

Snap peas cooked for barely two minutes, still bright green and crunchy, meet torn prosciutto and fresh mint. A lemon vinaigrette wakes everything up without weighing it down, and the contrast between the crisp vegetables and the soft, salty ham gives this simple starter its character.

This is a spring salad, best made as soon as snap peas come into season, perfect for a dinner with friends or a family meal that opens light. It works well before a richer main course, a braised meat dish or a gratin, and it's just as good as a starter for lunch in the garden.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 5 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, cook and cool the snap peas, make the vinaigrette, and chop the mint under plastic wrap. Just before guests arrive, take the prosciutto out of the fridge so it reaches room temperature. At serving time, toss everything together and finish with the prosciutto on top, fluffed with your fingers.

The ingredients

6 people

Fruits and vegetables

  • Snap peas 500 g
  • Fresh mint 1 bunch
  • Lemon 2

Butcher

  • Prosciutto 180 g

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Trim the snap peas, cook them in boiling salted water, then drop them straight into ice water and drain. 5 min

    Cook for just two minutes, they should stay nicely crisp.

  2. Whisk the lemon juice with the olive oil, salt, and pepper.

    Add a bit of lemon zest, the aroma comes through right away.

  3. Keep the snap peas cold wrapped in a damp towel and chop the mint, covering it with plastic wrap.

    Don't chop the mint too early without covering it, it turns black in the air.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the prosciutto out of the fridge and gently separate the slices.

    At room temperature it tastes better and pulls apart without tearing.

When it's time to serveThe final touches, right in front of your guests.

  1. Toss the snap peas with the vinaigrette and mint, then plate with the prosciutto torn into strips.

    Add the prosciutto last, fluffed with your fingers, the salad looks more generous.

Our tips to get it right

  • Pick snap peas that feel firm and look deep green, they should snap cleanly even before cooking.
  • Separate the prosciutto slices one by one so they don't tear in a clump, the torn pieces will look cleaner on the plate.
  • Taste the vinaigrette before tossing it with the peas, since prosciutto is already salty you can go lighter on the salt.

The variations

  • Swap the prosciutto for shaved parmesan for an equally fresh vegetarian version.
  • Add a few toasted pine nuts for extra crunch and a light toasted flavor.
  • For kids, serve the snap peas and prosciutto separately with the vinaigrette on the side, some prefer to build their own plate.

What to serve it with

  • Grilled country bread
  • A chilled glass of rosé
  • Crisp radishes on the side

Storage

The prepped snap peas keep up to 6 hours in the fridge wrapped in a damp towel. This salad doesn't freeze and is best eaten the same day, once assembled it won't keep.

Questions about this recipe

Can I use green beans instead of snap peas?

Yes, thin green beans work well as long as you keep them crisp with a short cook followed by an ice bath. They'll taste a bit less sweet than snap peas.

Do I need to remove strings from both sides of the snap peas?

Usually you just need to snap off the base along with the string that runs with it, the tip end is fine to eat as is. A quick check while trimming will catch any stubborn strings.

How do I plate this salad so it looks nice?

Fan the snap peas out on the platter, then lay the torn prosciutto loosely on top rather than flat. Finish with a few whole mint leaves for color.

Can I double the recipe for more guests?

Yes, this salad scales up easily, just keep the same ratio of peas, prosciutto, and vinaigrette. Allow a bit more time for trimming and plating.

Can a snap pea salad with prosciutto be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a snap pea salad with prosciutto?

Allow 25 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a snap pea salad with prosciutto?

About 180 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a snap pea salad with prosciutto cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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