Fresh Spring Salad with Smoked Salmon
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5 from 1 vote

Fresh Spring Salad with Smoked Salmon

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 696kcal
Author: Jessica Randhawa

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
  • 1/2 red onion, sliced
  • 1/2 pound asparagus
  • 1 cup fresh peas
  • 2 soft boiled eggs
  • Raspberries or strawberries, optional

FOR THE HONEY DIJON VINAIGRETTE

  • 2 teaspoons dijon mustard
  • 1 tablespoon honey
  • 1.5 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon olive oil
  • salt + pepper, to taste

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.

Nutrition

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
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