Salmon Asparagus Salad Recipe
Certified sustainable. Organic greens, asparagus, feta, walnuts, tomatoes, dried cranberries. House made lemon balsamic vinaigrette. GF HH
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Ingredients
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Salad Ingredients
Lemon Balsamic Vinaigrette Ingredients
Method
Salad Preparation
- 1
Cook the Salmon
Preheat your grill or skillet over medium heat. Season the salmon fillets with salt and black pepper. Grill or pan-sear the salmon for about 4-5 minutes on each side, or until cooked through and flakes easily with a fork. Remove from heat and let it cool slightly before flaking into large chunks.
- 2
Prepare the Asparagus
While the salmon is cooking, bring a pot of salted water to a boil. Trim the tough ends off the asparagus and blanch in the boiling water for 2-3 minutes until bright green and tender-crisp. Remove from water and immediately plunge into an ice bath to stop the cooking. Drain and set aside.
- 3
Assemble the Salad
In a large salad bowl, combine the mixed organic greens, blanched asparagus, crumbled feta cheese, halved cherry tomatoes, dried cranberries, and chopped walnuts. Gently toss to combine.
Lemon Balsamic Vinaigrette Preparation
- 4
Mix the Vinaigrette
In a small bowl or jar, combine the extra virgin olive oil, balsamic vinegar, fresh lemon juice, honey, and Dijon mustard. Whisk together or shake until emulsified. Season with salt and black pepper to taste.
Final Assembly
- 5
Dress the Salad
Drizzle the lemon balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly. Top the salad with the flaked salmon.
- 6
Serve
Serve the salmon asparagus salad immediately, garnished with additional feta and walnuts if desired.
