Asparagus and Smoked Salmon Salad

By Stonyfield

There is something so refreshing about a crisp salad on a warm spring day. It feels good to eat a light and refreshing meal after the heavy, hearty dishes of winter. This can either be a starter or a light lunch.

Ready In: 30 mins

Level: Easy

Prep: 15 mins

Cook: 15 mins

Yields: 6 Servings


  • 3 T champagne vinegar
  • 1/2 t Dijon mustard
  • 1 t minced shallot
  • 1 t grated lemon zest
  • 3/4 t kosher salt
  • 1/4 t Freshly ground pepper
  • 1 t chopped fresh dill
  • 2 t chopped fresh chives (divided)
  • 1/4 c olive oil
  • 1 c Stonyfield Organic Low Fat Plain Yogurt
  • 3 slices brioche bread (crusts trimmed and cubed)
  • 2 lb asparagus (2 bunches, woody ends snapped off and discarded)
  • 1 head frisee lettuce (cored, washed, and torn into bite sized pieces)
  • 4 c of mixed baby greens
  • 16 oz smoked salmon (two 8oz packages, cut into strips)
  • 6 hard boiled eggs cut in wedges
  • directions


    Step 1

    In mixing bowl, add vinegar, mustard, shallot, lemon zest, salt, pepper, dill, and chives. Slowly whisk in olive oil. Then whisk in yogurt and refrigerate.

    Step 2

    Preheat oven to 375°. Place cubed bread on sheet pan and toast until golden brown, flipping bread half way through to toast evenly (about 8-10 minutes). In a large pot, bring water, seasoned with salt, to a boil. Add Asparagus and cook until tender (about 4-5 minutes). Remove asparagus and plunge into ice water to stop asparagus from cooking. Slice asparagus in thirds.

    Step 3

    In a serving bowl arrange frisee, add croutons, salmon, field greens, asparagus, and eggs. Drizzle salad with yogurt dressing and sprinkle with remaining chives.

    make it with yogurt instead!