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Home » 30 Minutes or Less » Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette

Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 1, 2017
5 from 3 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to make this Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette.

A plate of food on a table, with Salad and Salmon

Every week I walk into the market with a meal plan in place, a list written out and the very best intentions. But, sometimes (every week) I walk out with a cart full of items I didn’t need, items missing from the original well thought out list, and about 8 additional meals on tops of the preplanned 7 (all for a family of three).

bowl of Fresh Spring Salad with Smoked Salmon and dish dish of Honey Dijon Vinaigrette with flowers

In other words, I have a grocery shopping addiction.

aka I’m a food blogger

Since we are firm believers in never wasting food, sometimes I have to get creative with all the unused or half-used items in our pantry. In winter, I often make soups. Seriously, you guys, if you have a drawer full of veggies about to go bad, toss them in a pot, add some seasoning and you’ve got yourself dinner. You can even get fancy and throw some noodles in there. Tacos are another favorite fridge clean-out dinner. How is it that everything is so good when it’s wrapped in a tortilla?? How HOW?

And then there are times that I get really lucky and it’s like the ingredients make dinner for me. This is a salad made from half used ingredients or scraps that were on the brink of spoiling. Rather than throwing them in the bin, I put them in a bowl and a salad was born. Those raspberries, few potatoes, smoked salmon, red onion… all parts of other recipes that didn’t make it in the dish. As for the asparagus and pea shoots? Well, those were part of that not-needed item list.

My favorite part about dinners like this is there are not rules. Add as much or as little as you wish. If you hate smoked salmon, don’t add it! If you would rather add strawberries, go for it. Honestly, it’s not going to change the dish that much. That said, however, this salad came together beautifully. The mix of savory, sweet, salty, fresh. It was all so good.

One thing to note- this salad is east to make. The hardest part, honestly, is making the soft boiled eggs. However, there are a lot of elements going on at once. So while the time to make and cook is just 30 minutes, it is a very interactive 30 minutes. Read the instructions thoroughly before making 🙂

diagonal photo of bowl of Fresh Spring Salad with Smoked Salmon and side dish of Honey Dijon Vinaigrette

front photo of bowl of Fresh Spring Salad with Smoked Salmon and side dish of Honey Dijon Vinaigrette on white picnic table

overhead shot of bowl of Fresh Spring Salad with Smoked Salmon and side dish of Honey Dijon Vinaigrette

bowl of Fresh Spring Salad with Smoked Salmon with flowers

Fresh Spring Salad with Smoked Salmon

Fresh Spring Salad with Smoked Salmon

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make this Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 2 servings
Calories 696 kcal

Ingredients
 
 

FOR THE SALAD

  • 6 yellow potatoes - or red potatoes halved
  • 4 ounces wild arugula
  • 4 ounces fresh baby kale
  • 2 ounces pea shoots
  • 5 ounces cold smoked salmon
  • 4 radishes - washed and sliced
  • ½ red onion - sliced
  • ½ pound asparagus
  • 1 cup fresh peas
  • 2 soft boiled eggs
  • Raspberries or strawberries - optional

FOR THE HONEY DIJON VINAIGRETTE

  • 2 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1.5 tablespoon white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • salt + pepper - to taste
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Instructions
 

  • Fill a large pot with water and add potatoes. Bring water to a boil over high heat, boiling potatoes until fork tender and fully cooked.
  • At the same time, fill a large saucepan with water and bring to a boil. Use a slotted spoon to lower desired number of eggs into the water, one at a time. Cook eggs for approximately 7-8 minutes, adjusting temperature to maintain a low boil. carefully remove eggs from the pot and transfer to a bowl of ice water to cool (approximately 2 minutes). Set eggs aside until ready to peel.
  • Meanwhile, as the potatoes finish cooking, prepare remaining salad ingredients. In a large salad bowl add the arugula, baby kale, and pea shoots. Organize the smoked salmon, sliced radish, and red onion on top of the bed of greens and set aside. Chop woody ends from asparagus spears and chop them in half.
  • Prepare the vinaigrette- in a medium bowl whisk together the dijon mustard, honey, white wine vinegar, water, olive oil, and salt + pepper until fully combined. Set aside.
  • By this point, your potatoes and eggs should be cooked and ready. Use a slotted spoon to remove potatoes from the boiling water (do NOT dump out the water!) and transfer to a clean bowl or plate. Return pot of water to a boil and add the asparagus and fresh peas. Grab a big bowl, fill with ice and water and set aside.
  • Cook the asparagus and peas in the boiling water for 2-3 minutes (max!) and drain. Immediately transfer veggies to the ice bath to prevent further cooking and drain again.
  • Arrange potatoes, peeled and sliced eggs, asparagus and peas on top of your salad bowl, top with sliced strawberries and raspberries (if desired) and drizzle with vinaigrette.
  • Best served immediately.

Nutritional Information

Calories: 696kcal | Carbohydrates: 97g | Protein: 44g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 779mg | Potassium: 3245mg | Fiber: 21g | Sugar: 18g | Vitamin A: 8860IU | Vitamin C: 192.8mg | Calcium: 413mg | Iron: 22.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Fresh Spring Salad
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

88 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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