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Asparagus and Smoked Salmon Salad

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: Level: Easy
Prep: Cook: 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

Calories: 550, Calories from Fat: 200, Total Fat: 24g, Saturated Fat: 5g, Cholesterol: 330mg, Sodium: 550mg, Total Carbohydrate: 24g, Dietary Fiber: 5g, Sugars: 8g, Protein: 60g



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.