Could is Nationwide Salad Month, and I’m celebrating with my salad besties at Little Leaf Farms over on Instagram this week! They requested me to share a recipe with *Massive Salad Vitality* – the place the salad is giving off most important character vibes – and I had an thought for a shareable, showstopping salad that places these large curly crunchy leaves and seasonal spring produce up on a pedestal! This spring veggie and salmon salad is filled with taste and coloration and is ripe for entertaining friends for some al fresco eating! Get the tasty spring recipe under:
Spring Veggie and Salmon Salad.
- 1.5 lb salmon
- ½ lb fingerling potatoes, quartered
- 1 giant leek, whites thinly sliced
- ¼ cup of mushrooms
- 3 Tbsp of Dijon Mustard, divided
- 1 Tbsp of Mayo
- ½ Cup of Olive Oil, plus extra for drizzling
- ¼ cup of Crimson Wine Vinegar
- ½ Tsp of Capers
- ¼ Tsp of Sugar
- Salt and Pepper
- 2-3 Containers of Little Leaf Farms Child Spring Combine
- Carrots and Asparagus, reduce into ribbons
- Radishes and Cucumbers, thinly sliced
- Snap Peas or English Peas
- Preheat oven to 425. Unfold 1 tbsp of mustard and a drizzle of olive oil over salmon, add it to a parchment lined baking sheet. Toss quartered fingerling potatoes and thinly sliced leeks with 1 tbsp of mustard, olive oil, salt and pepper and add to baking sheet. Prepare dinner for 20 minutes, after which add the mushrooms to the pan for an extra 5-8 minutes, till the salmon reaches your required doneness. Take away from oven and let cool.
- To make the dressing, whisk collectively 1 tbsp of Dijon, 1 tbsp of mayo, ½ cup of olive oil, ¼ cup of purple wine vinegar, ½ tsp of capers, ¼ tsp sugar, salt and pepper.
- Assemble the salad by filling a giant bowl with 2-3 containers of Little Leaf Farms Child Spring Combine. Add the cooked salmon, roasted fingerling potatoes, mushrooms, and leeks over the spring combine.
- Toss the ribbons of carrots and asparagus with a drizzle of the dressing earlier than including nests of the ribbons on prime of the dish, garnish with radishes, cucumbers, and peas. Season to style with salt, pepper, and dressing.
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Please word: this recipe was initially developed as a part of a paid partnership with Little Leaf Farms on Instagram. All opinions, photographs, recipes and content material are my very own – thanks for supporting manufacturers that help this web site!
