Perfect for spring, enjoy this Salmon Goat Cheese Salad made with butterleaf lettuce, asparagus, eggs, peas, avocado and leftover salmon.
Ingredients
1cupblanched or fresh peas*
1small bunch of trimmed, blanched asparagus
1large avocado, halved, peeled and sliced
4soft-boiled eggs
2ozgoat cheese, crumbled
1head of butter leaf lettuce, roughly torn
4ozsalmon fillet
Mint, finely chopped
Pepper
Salt
Olive oil and balsamic vinegar to dress
Instructions
In a large salad bowl or on a large platter, spread out butter leaf lettuce. Layer on avocado, salmon pieces, asparagus, cheese, eggs, and peas. Sprinkle on mint, crack with fresh salt and pepper, and serve!
Notes
*If blanching peas, boil in salted water for 45 seconds before draining and transferring to an ice bath. For asparagus, boil for about 3 minutes (depending on how thick or thin the stalks are) before draining and placing in ice bath.