Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette
Combine fresh spring greens with blanched asparagus. Drizzle this fresh smoked salmon asparagus salad with sesame miso vinaigrette.
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 4 - 6
- 12 asparagus spears
- 4 large red lettuce leaves, washed and dried
- handful of arugula leaves
- 1/2 medium zucchini, sliced into ribbons
- 6 radishes, sliced thinly
- 2/3 cup chunks of hot-smoked salmon
- sea salt
Sesame Miso Vinaigrette
- 1 tbsp sesame seeds
- 2 tbsp white miso
- 2 tbsp toasted sesame oil, or regular sesame oil
- 1/2 cup rice vinegar
- 6 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1/2 tsp sea salt
Toast the sesame seeds in a small skillet over medium heat, shaking the pan frequently to prevent burning. When they begin to darken and become fragrant, remove from heat and transfer to a small plate to cool.
In a small jar, whisk the miso, sesame oil, vinegar, olive oil, honey, seeds and sea salt. With the lid on, shake to emulsify the vinaigrette. Set aside while you prepare the salad.
Blanch the asparagus: Bring a pot of water to a boil. Fill a bowl with ice water. Add the asparagus spears to the boiling water and cook for 2 minutes, or just until they become bright green. Immediately remove with tongs and transfer to the ice water to stop the cooking. When completely cold, remove and pat dry.
Assemble the salad. Begin with a bed of greens, then add zucchini ribbons, radishes, asparagus and smoked salmon. Sprinkle with a pinch of sea salt.
Drizzle with Sesame Miso Vinaigrette just before serving.
Calories: 316kcal | Carbohydrates: 10g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Sodium: 618mg | Potassium: 235mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1685IU | Vitamin C: 8.6mg | Calcium: 48mg | Iron: 2mg