Asparagus Salad with Smoked Salmon Recipe

A versatile asparagus recipe
Yield: 4 servings    Preparation Time: 15 minutes    Cooking Time: 10 minutes
This salad can be served as a side dish or even the main course itself. The hint of lemon heightens the flavor of the smoked salmon and asparagus. Perfect for every occasion!


450g of fresh asparagus, washed, ends trimmed and cut into 1-inch pieces
120g of smoked salmon, cut into 1-inch pieces
2 heads of red lettuce, washed and torn
65g of pecans, coarsely chopped
85g of frozen peas, thawed
60ml of extra-virgin olive oil
2tbsp of fresh lemon juice extract
1tsp of Dijon mustard
Freshly ground black pepper

Recipe Instructions

Preparing the asparagus

Pour water in a pot and allow it to boil. Once boiling, add the asparagus, cover and cook until it becomes tender. This should take about 5 minutes only. Turn off the heat, drain the water completely and set aside the cooked asparagus. Make sure to really remove any excess moisture from the asparagus as this can make your salad soggy.

Sauteing the ingredients

Toast the pecans by heating a skillet and stirring the chopped pecans consistently for 5 minutes until it turns a golden brown in color. Then, get a bowl and put the drained asparagus, toasted pecans, shredded lettuce and salmon. Toss them together until well combined.

Get another bowl and pour in the olive oil, mustard and lemon juice. Season it with salt and pepper and mix. Pour this over the vegetables and toss until everything has been covered with the mixture. You can also pour the olive oil mixture in a small bowl and just serve it on the side. Allow the salad to sit for half an hour so the flavors can soak through before serving.