Asparagus And Smoked Salmon Salad Recipe

This asparagus and smoked salmon salad is a refreshing and light dish that is perfect for a summer meal. The crisp asparagus spears are blanched to perfection and then tossed with a tangy lemon vinaigrette. The smoky flavor of the salmon pairs beautifully with the fresh asparagus, and the addition of cherry tomatoes and red onion adds a burst of color and flavor. This salad is not only delicious, but also packed with nutrients, making it a healthy choice for any occasion.

4.3
24 Rating -
Rate
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Asparagus And Smoked Salmon Salad
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ingredients serve

Ingredients for Asparagus And Smoked Salmon Salad Recipe

  • 0.13 bunch Asparagus, Trimmed
  • 12.50 gram Smoked Salmon, Sliced
  • 0.13 cup Cherry Tomatoes, Halved
  • 0.03 Ed Onion, Thinly Sliced
  • 1/4 tablespoon Lemon Juice
  • 1/4 tablespoon Olive Oil
  • 0.13 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • as per your need Fresh Dill Or Parsley For Garnish

Directions: 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.
Nutrition
value
169
calories per serving
16 g Fat5 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    5g
  • Carbs
    3g
  • Fiber
    1g

MacroNutrients

  • Carbs
    3g
  • Protein
    5g
  • Fiber
    1g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    15mg
  • Iron
    < 1mg
  • Vitamin A
    26mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    21mg
  • Vitamin B9
    170mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    63mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp