Asparagus And Smoked Salmon Salad Recipe

Cooking Directions

• STEP 1.Start by blanching the asparagus spears in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process.
• STEP 2.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
• STEP 3.Place the blanched asparagus, smoked salmon, cherry tomatoes, and red onion in a large salad bowl. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
• STEP 4.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
• STEP 5.Garnish with fresh dill or parsley, if desired.

Cooking Tips

• Make sure to blanch the asparagus just until it is tender-crisp to retain its vibrant green color and crunch.
• You can substitute the smoked salmon with grilled or poached salmon if desired.
• For an extra burst of flavor, add some crumbled feta cheese or toasted pine nuts to the salad.

Storage and Serving

• This salad is best served immediately after tossing with the vinaigrette.
• If you need to make it ahead of time, keep the dressing separate and toss it with the salad just before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.