Asparagus and smoked salmon salad

    Asparagus and smoked salmon salad


    97 people made this

    About this recipe: Pecans, asparagus and smoked salmon are lovely mixed together with a delicate dressing in this quick and easy salad that works well as a side or as a light main.

    Serves: 8 

    • 500g fresh asparagus, trimmed and cut into 2cm pieces
    • 60g pecans, broken up
    • 4 heads little gem lettuce, rinsed and torn
    • 80g frozen or fresh garden peas
    • 110g smoked salmon, sliced
    • For the salad dressing
    • 4 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, until just tender. Drain and set aside.
    2. Place the pecans in a frying pan over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
    3. In a large bowl, toss together the asparagus, pecans, lettuce, peas and salmon.
    4. 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.

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