Spring Salmon Salad w/ creamy herb dressing - MSNewsNow.com - Jackson, MS

Spring Salmon Salad w/ creamy herb dressing


  • 8 ounces fresh asparagus
  • 1 cup fresh or frozen green peas, thawed
  • 1 1/4 pound cooked salmon, cut into 2-inch chunks
  • Sea salt
  • Freshly ground black pepper
  • 6 cups of red leaf lettuce, washed and torn
  • 1 cup uncooked shelled fresh or frozen edamane, thawed
  • Creamy herb dressing*


Wash and cut asparagus into 1-inch long pieces and cook in boiling salted water 2 to 3 minutes or until crisp tender; drain. Plunge into ice water and drain.

Arrange lettuce, edamame, asparagus, green peas and salmon on a serving plate.

Drizzle with dressing.

*Creamy herb dressing:

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Mix all the above ingredients with a hand blender or whisk. Chill 30 minutes.

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