This humble ham salad recipe is kicked up a few notches with crunchy dill pickles, veggies, citrus, and capers. It’s a great picnic staple.
2 cups seared ham steak, chopped
1 teaspoon olive oil
1 stalk celery, diced
2-3 scallions, diced
1/2 cup diced dill pickles
1 lemon, zest and juice
1 tablespoon capers
1/4 cup mayonnaise
1 tablespoon dijon mustard
1/2 teaspoon paprika
Salt and pepper, to taste
Butter lettuce, for serving
Flatout Foldit Sweet Hawaiian, for serving
- In a small or medium skillet, add olive oil over medium heat. Add ham steak and cook for 3-4 minutes per side until the ham has some color and is seared nicely. Remove ham, let cool to room temperature, and then chop, trimming off any large fatty portions.
- Meanwhile, in a medium bowl, stir together diced celery, scallions, pickles, lemon zest and juice, and capers along with mayo, mustard and spices.
- Fold in diced ham and season the salad with salt and pepper to taste.
- Serve salad on Sweet Hawaiian FoldIts with butter lettuce.
Leftover salad keeps well in the fridge for three days.