With Easter being around the corner, this Easter Green Salad with prosciutto and eggs is a delicious and easy recipe idea for your Easter brunch, lunch, or dinner.
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Easter Weekend
Hello everyone – I hope you’re doing well! Are you getting ready for Easter weekend? Are you excited about short week? Moreover, are you excited about next short week, too?
I assume you all are being busy, so I will not take too much of your time. Besides, I plan on working 2 more recipes this week, so it’s going to be busy.
Indeed, do you feel mini chocolate eggs overload? I do! While I’ve enjoyed Easter candy a lot, we all need some balance. Thus, after posting two sweet ideas – Easy Easter Popcorn and Soft Easter Cookies, it’s time for something savoury and healthier.
Easter Green Salad
This Easter Green Salad perfectly fits the bill! It’s packed with textures and flavours. Juicy, crunchy, salty, chewy. Everything you want in one bowl. Technically, it’s not a true green salad, but that’s details, right? So, what does this scrumptious salad offer you:
- Juicy and fresh vegetables such as cucumbers, asparagus, green snap peas, tomatoes, radishes, and iceberg lettuce.
- Eggs. You can choose either soft-boiled or hard-boiled eggs.
- Prosciutto. Indeed, I used the combination of prosciutto and Capicola.
It’s fresh, bright, and juicy. It only requires some simple yogurt sauce with lemon or mustard. Other additions? Avocado, green olives, or feta would be good!
I hope you like this Easter Green Salad with prosciutto and eggs, and you will give it a try! Certainly, I am not giving up on mini chocolate eggs, so please stay tuned (You can always check my Instagram for any updates.)
Cheers.
Easter Green Salad with Prosciutto and Eggs
Course: Salads2-3
servings10
minutes10
minutesWith Easter being around the corner, this Easter Green Salad with Prosciutto and Eggs is a delicious and easy recipe idea for your Easter brunch, lunch, or dinner.
Ingredients
- Salad:
1 cup shredded iceberg salad
1/2 cup arugula or kale or both
1 small cucumber, sliced
a small bunch of asparagus (7-10 stalks)
a small bunch of snap peas (about 7-10)
4-5 radishes, sliced
2 regular tomatoes, sliced or 1/2 cup cherry tomatoes
2-3 eggs, hard-boiled or soft-boiled and peeled
3-4 slices of prosciutto or capicola (or both), torn
green onions or chives, chopped
- Dressing:
1/2 cup plain yogurt or sour cream
1-2 tbsp. mayo
1 tsp. mustard
Directions
- Trim the asparagus (You will need only the tips and short part of the stalk. Reserve the remaining stalks for green soup.) Cook in boiling water for about a minute, then immediately drain and cool under running cold water. Drain.
- For the dressing, simply combine all ingredients in a small bowl. You might want to add some salt or pepper.
- In a bowl, combine all vegetables. Divide between plates and top with eggs and prosciutto. Sprinkle with the green onions. Enjoy!
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Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This salad is a true work of art, Ben. Have a wonderful Easter!
Thank you very much Frank for your kind words!
Wow Ben, this is one gorgeous salad! Definitely what I need this weekend to cut the sweetness of all the candy I’ll probably eat. 😆. That egg is perfection, what gorgeous color and texture. And I love the addition of snap peas and asparagus, YUM!
Thank you Shannon. And yes, I’m embarrassed to count all this consumed candy :)
Beautiful, crunchy bowl of freshness it is. It would also be great to pack a batch for my office lunch ! Thank you so much !
2pots2cook recently posted…Pangoccioli from Scratch
Thank you very much! It’s an absolutely great office lunch option (Even if you’re taking the leftovers from the day before as it stays fresh and doesn’t get mushy.)
You know I love a good salad, and this one is riiiiight up my alley!! It’s absolutely beautiful and perfect for Easter! Plus, you loaded it with all the good stuff – which I love!! I could honestly eat this every day!! Gimme gimme!
P.S. Daisy definitely wins the cutest cat ever award!!
Cheyanne @ No Spoon Necessary recently posted…Cajun Dirty Rice (One Pot Recipe!)
Haha thank you very much from both Daisy and I! Have a nice Easter.
The Salad King has returned! I really like the flavor combination you’ve got here, Ben! I don’t use hard-boiled eggs nearly enough in recipes, and you’ve got me thinking about other ways to use them. This salad is perfect for spring!
David @ Spiced recently posted…Torta Pasqualina
Oh yeah, and I’ll be back with even more salads after Easter.
Thank you David!
What great flavors, Ben! And I especially love your simple, healthy dressing!
Thank you Laura!
Ben | Havocinthekitchen recently posted…Easter Nest Baked Donuts
This salad definitely screams spring and is a perfect addition to the Easter menu. And these gooey, soft-boiled eggs caught my attention immediately. I’ll take these over deviled eggs any day!
Kim | Give it Some Thyme recently posted…Asparagus Mushroom and Goat Cheese Pastry Tarts
Oh yeah, I think I am going to have more egg salads after Easter!
You’ve definitely combined many spring elements into one dish! This is so fresh and crunchy! I love the iceberg lettuce, Ben. I don’t use it often enough! And Daisy doesn’t seem to hate her fancy collar, haha
You know what? I love iceberg lettuce, but I don’t buy it often enough either. In terms of juiciness and freshness, it’s hard to beat it.
Ben | Havocinthekitchen recently posted…Easter Nest Baked Donuts
Love how simple and fresh this salad is, Ben! Perfect as a side salad for Easter dinner :)
Michelle | Sift & Simmer recently posted…Homemade Chinese Egg Tarts
Thank you Michelle!
It’s prefect after post-Easter dinners too in case if you have some boil eggs leftovers lol.
Ben | Havocinthekitchen recently posted…Easter Nest Baked Donuts