Asparagus and smoked salmon salad

Asparagus and smoked salmon salad


96 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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