Pea, Arugula and Prosciutto Salad


  • Total Time 11 minutes
  • Prep Time 5 minutes
  • Cook Time 6 minutes


  • It’s okay to take sides, especially when the side dish is as healthy, wholesome and hearty as this heavenly salad. Cooked with a generous amount of greens such as antioxidant-loaded green peas and vitamin-rich sugar snap peas, then combined with free-range chicken broth, the bright burst of colours and flavours are a welcome addition to any table setting.



    • 1.5 1.5 cup cup shelled green peas fresh or fozen
    • 3 3 cup cup sugar snap peas ends trimmed
    • 4 4 cup cup Pacific Foods® Free Range Chicken Broth
    • 6 6 cup cup arugula
    • 4 4 ounce ounce prosciutto
    • 2 2 tbsp tbsp lemon juice
    • 1 1 tsp tsp Dijon mustard
    • 3 3 tbsp tbsp extra virgin olive oil
    • 0.25 0.25 tsp tsp ground ginger
    • 0.25 0.25 tsp tsp sea salt
    • 0.25 0.25 tsp tsp black pepper
    • hemp seeds to garnish
    Recipe Made with


    1. To a small bowl, whisk together lemon juice, mustard, olive oil, ginger, sea salt and pepper. Set aside.

    2. Add Pacific Foods® Free Range Chicken Broth to a medium pot and bring to a gentle boil. Working in batches, cook green peas and sugar snap peas in bone broth for 2 minutes. Immediately transfer to a bowl of ice water, this halts the cooking and keeps the color bright green.

    3. Drain peas and transfer to a large bowl. Add arugula and toss well to combine.

    4. Toss with lemon Dijon mustard. Add prosciutto and toss to combine. Garnish with hemp seeds.

    5. Serve and enjoy!

    Note: recipe adapted from Bon Appetit.

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