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