HOP Salad | The Millennial Chef
Chop your prosciutto into bite-sized pieces. Then, take out a sauté pan and add the prosciutto and turn the heat on high.
Ingredients
- 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
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