Salmon Goat Cheese Salad
Perfect for spring, enjoy this Salmon Goat Cheese Salad made with butterleaf lettuce, asparagus, eggs, peas, avocado and leftover salmon.
Ingredients
- 1 cup blanched or fresh peas*
- 1 small bunch of trimmed, blanched asparagus
- 1 large avocado, halved, peeled and sliced
- 4 soft-boiled eggs
- 2 oz goat cheese, crumbled
- 1 head of butter leaf lettuce, roughly torn
- 4 oz salmon 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.