Smoked Salmon and Asparagus Salad
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89 people made this
At first this seems like a strange combination but the recipe works with the smoky salmon, crunchy pecans and fresh peas and lettuce is a tart Dijon and lemon dressing.
500g fresh asparagus, trimmed and cut into 2 cm pieces
60g pecans, broken into pieces
4 heads little gem lettuce, rinsed and torn
90g green peas
125g smoked salmon, cut into 2cm pieces
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Bring a saucepan of water to a boil. Place asparagus in the saucepan and cook 5 minutes or until just tender. Drain and set aside.
- Place the pecans in a frying pan over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- In a large bowl, toss together the asparagus, pecans, lettuce, peas and salmon.
- In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper. Toss with the salad or serve on the side.
This is a winner that my family wants me to make every week (my daughter wants it every day!)
- 18 Oct 2011
Amazing! tasty and light! Easy to make the recipe and goes very well with white sparkling wine.
- 29 Aug 2009
Amazing! tasty and light!
Easy to make the recipe and goes very well with white sparkling wine.
- 29 Aug 2009
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