Asparagus and smoked salmon salad with chive vinaigrette

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10 min


12 min


8 servings

Asparagus and smoked salmon salad with chive vinaigrette

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Delicate asparagus spears draped with smoked salmon create a special starter salad you can assemble in just 12 minutes.


  • 1 tbsp red or white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/3 cup olive oil
  • 2 tbsp snipped chives
  • 1 bunch thin asparagus
  • 8 cups mesclun greens
  • 12 slices smoked salmon , preferably wild


  • Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk vinegar with Dijon and salt. Whisk in oil. Add chives. Snap off and discard tough ends of asparagus. Slip asparagus into boiling water. Cook until tender-crisp, 2 to 3 minutes. Drain. Plunge into ice water. When cool, drain. Pat dry with paper towels. Place greens on salad plates. Top with a few asparagus spears. Loosely fold salmon over spears. Drizzle dressing overtop.

Nutrition (per serving)

  • Calories
  • 135,
  • Protein
  • 7.7 g,
  • Carbohydrates
  • 3.4 g,
  • Fat
  • 10.6 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 339 mg.

Make ahead

Prepare dressing and asparagus. Wrap asparagus in paper towels in a sealed plastic bag. It will keep in refrigerator overnight. Assemble salad as directed above.