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Chopped salad with salmon pesto

Chopped salad with salmon pesto

Aug 19 2021

u

10 mn

Serves 1

I was teaching a class for this salmon pesto recipe that is on the blog just before lunch and realized I was craving something crunchy and fresh not a full meal. So I let with salmon cooled down and made this delicious salad with asparagus, feta, cherry tomatoes with a balsamic vinaigrette and it was right on point!

Ingredients

  • 1 head of little gem
  • 1 salmon pesto (see recipe linked below)
  • 4-5 asparagus
  • 2 tbsp of feta
  • 1 tsp of candied pecans
  • 1/4 cup of cherry tomatoes
  • Vinaigrette: 2 tbsp of balsamic, 1 tsp of dijon, 2 tbsp of olive oil, salt and pepper

Directions

The pesto salmon is usually some leftover or made ahead of time so I don't really count it in the recipe time here.

Wash and chop the lettuce, place in a bowl (I love eating my salads in bowls). Sprinkle the feta, cherry tomatoes and candied pecans. If you don't have cooked asparagus, simply chop them and sauté them in a small pan with some oilve oil salt and pepper for 2-3 minutes. Once cooked (I like mine crunchy) add them onto the salad.

Make the vinaigrette by whisking all the ingredients together and add a pinch of salt and pepper.

Spoon the salmon on top and drizzle the vinaigrette. I also add some flaky salt and freshly ground pepper and done!

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