Asparagus and Smoked Salmon Salad


(1 vote) 5 1

The great taste of smoked salmon pairs well with fresh asparagus and a lemon-mustard dressing.

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  • 1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 C. pecans, broken into pieces
  • 2 heads red leaf lettuce, rinsed and torn
  • 1/2 C. frozen green peas, thawed
  • 1/4 lb. smoked salmon, cut into 1 inch chunks
  • 1/4 C. olive oil
  • 2 Tbs. lemon juice
  • 1 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

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Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

Yield: 8 Servings

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