A delicious and hearty salad you’ll enjoy any time of the year.
1/2 bunch asparagus
5-7 grape tomatoes
4-5 oz cooked salmon
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp minced garlic
With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.
To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.