Chopped salad with salmon pesto
Apr 21 2021
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!
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!