Asparagus and Smoked Salmon Salad

A refreshing salad with blanched asparagus, smoked salmon, and a lemon-dill vinaigrette.

Ingredients

• 1 bunch, trimmed Asparagus
• 150 g, thinly sliced Smoked Steelhead Salmon
• 2 tbsp, fresh Lemon juice
• 1 tbsp, chopped Fresh dill
• 2 tbsp, extra virgin Olive oil
• Pinch Salt
• Pinch Black pepper
• 1/4 small, thinly sliced Red onion

Instructions

1. Blanch asparagus in boiling water for 3-5 minutes until tender-crisp, then shock in ice water to stop cooking and preserve color. This keeps the asparagus bright green and crisp.
2. Arrange asparagus, smoked salmon, and red onion on a plate.
3. Whisk together lemon juice, dill, olive oil, salt, and pepper.
4. Drizzle dressing over the salad just before serving. Serve immediately.

Cuisine: Easter Traditional

Suitability: gluten-free

Prep Time: 15 mins

Cook Time: 5 mins

Serving Size: 3

Meal Type: lunch