Spring Salmon Salad
- 1 ½ cup sugar snap peas, blanched
- 16 ounces of smoked salmon
- 8 cups of Romaine lettuce, chopped
- ½ cup of green onion, chopped
- 1 cup of edamame
- ¼ cup radishes, sliced
- ½ cup buttermilk
- ¼ cup mayonnaise
- 1 ½ tablespoons fresh mint, chopped
- 1 ½ tablespoons fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper
Arrange lettuce, edamame, radishes, green onions, and salmon on a platter. Drizzle with salad dressing. Whisk together buttermilk, mayonnaise, herbs, lemon juice, salt. And pepper. Chill 30 minutes.