Name: Salmon, egg and asparagus salad recipe
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 200g asparagus spears, trimmed; 2 hard-boiled eggs; 1 bag mixed salad leaves; 200g cherry tomatoes; 1/2 cucumber; 200g cold, cooked salmon fillet, flaked or 200g can salmon, drained and flaked

By Nichola Palmer

published 20 July 2019

in Recipes

This fresh and filling salmon, egg and asparagus salad is perfect to serve as a light lunch or starter. Try to make it in the early summer months when British asparagus is in season and at it’s best. You can use canned salmon or better still cold, poached salmon, or even a can of tuna if you prefer. Why not make a big platter of this to serve for a summer alfresco lunch with friends and just serve with lots of crusty bread and chilled white wine.

Ingredients

200g asparagus spears, trimmed
2 hard-boiled eggs
1 bag mixed salad leaves
200g cherry tomatoes
1/2 cucumber
200g cold, cooked salmon fillet, flaked or 200g can salmon, drained and flaked

For the dressing:

150ml soured cream
Grated zest of 1/2 lemon
2tbsp chopped fresh dill

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Method

Bring a frying pan full of water to the boil. Add the asparagus and cook for 3 mins until just tender. Drain and plunge into cold water to cool. Drain again.
Cut the eggs in half and toss with the salad leaves in a bowl. Cut the tomatoes in half and slice the cucumber, add to the salad bowl with the flaked salmon and asparagus.
To make the dressing, mix the soured cream with the lemon zest and dill and season to taste. Drizzle over the salad just before serving.