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Colorful Recipe: Spring Salmon and Vegetable Salad

Entry #2142, March 26, 2013


Brighten your usual meal with a spring colored recipe. The Spring Salmon and Vegetable Salad recipe doesn’t only look pretty appetizing but also extremely delicious. The different spring colors of vegetable and other ingredients will definitely catch your attention. This is a healthy treat that you can add to your dining table for the whole family. Thanks Southern living for this colorful spring salad!

Colorful Recipe: Spring Salmon and Vegetable Salad


Spring salmon vegetable salad

Image via: Southern Living



  • 1/2 pound fresh asparagus
  • 1 cup sugar snap peas
  • 1 1/4 pounds skinless salmon fillets, cut into 2-inch chunks
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 6 cups chopped romaine lettuce hearts
  • 1/2 cup uncooked shelled fresh or frozen edamame, thawed
  • 1/4 cup sliced radishes


  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper


  1. Preheat broiler with oven rack 6 inches from heat. Then, snap off tough ends of asparagus.
  2. Cut asparagus into 1-inch long pieces and cook with sugar snap peas in boiling salted water. Wait for 2 to 3 minutes or until crisp-tender and then drain. Plunge into ice water and drain.
  3. Sprinkle salmon with salt and pepper. Broil on a lightly greased rack in a broiler pan for 3 to 4 minutes or as desired degree of doneness.
  4. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.

Dressing: Whisk together buttermilk, mayonnaise, chopped fresh herbs, fresh lemon juice, and salt and pepper. Chill 30 minutes.

The Spring Salmon and Vegetable Salad recipe is a great addition to your spring party menu. Feel free to spice it up with a few drizzles of pepper. Always ensure the freshness of your vegetable for superb flavor, aroma and color.

For more spring recipes on Stagetecture, click here.

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