Salad with Smoked Salmon, Egg & Green Asparagus

Name: Salad with Smoked Salmon, Egg & Green Asparagus
Prep time: 10 min
Cook time: 10 min
Yield: 1
Cuisine: Dutch
Ingredients: 70 g smoked salmon; 1 egg (hard-boiled, cut into wedges); 5–6 thin green asparagus (approximately 80 g); 60 g mixed greens (arugula, lamb's lettuce, baby spinach); ½ avocado, diced; 4 cherry tomatoes, halved; 1 tsp olive oil; 1 tsp lemon juice; Pepper, salt, fresh dill or chives

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SalmonCold1 servings10 minutes±340 kcal

Ingredients

—70 g smoked salmon
—1 egg (hard-boiled, cut into wedges)
—5–6 thin green asparagus (approximately 80 g)
—60 g mixed greens (arugula, lamb's lettuce, baby spinach)
—½ avocado, diced
—4 cherry tomatoes, halved
—1 tsp olive oil
—1 tsp lemon juice
—Pepper, salt, fresh dill or chives

Instructions

Cook or steam the asparagus for 3–4 minutes until tender-crisp, then let cool.
Boil the egg for 8–9 minutes, peel, and cut into wedges.
Arrange the mixed greens on a plate or in a bowl.
Top with salmon, asparagus, avocado, and tomatoes.
Drizzle with olive oil and lemon juice.
Place the egg wedges on top and finish with dill or chives.

Serving Tip

A fresh, protein-rich salad with healthy fats and a light citrus touch. Perfect for lunch or an early dinner. Serve in a deep bowl or on a white plate. Let the asparagus partially hang over the edge for a light, natural presentation. Add some garden cress for extra zest if desired.

Storage Tip

Store the salad (without dressing) covered in the refrigerator for up to 1 day. Add the olive oil and lemon juice just before serving.

RECIPE_ID: 252ca367...

LAST_UPDATE: 2/18/2026