Smoked Salmon Asparagus Salad with Cranberry Dressing

Yield: 4 servings


  • 1/4 cup Dan-D-Pak Dried Cranberries, coarsely chopped
  • 1 Tbsp capers, drained and chopped
  • 2 tsp honey
  • 2 tsp balsamic vinegar
  • 1 garlic clove, minced
  • 2 Tbsp olive oil
  • Pinch sea salt and freshly ground pepper
  • 2 lbs (1 bunch) asparagus, trimmed
  • 150 g cold smoked salmon slices
  • 1/3 cup sour cream
  • 1 large, ripe avocado, sliced


Combine cranberries, capers, honey, vinegar, garlic, oil and salt and pepper in a small saucepan. Stir over medium heat until warm. Let stand for 15 minutes to allow the cranberries to soften.

Blanch asparagus in a large saucepan of boiling salted water for 2 minutes or until bright green, drain immediately, place asparagus in a bowl of iced water. Let stand about 10 minutes or until cool, drain.

Return asparagus to the same bowl, add cranberry dressing and toss to combine.

Arrange asparagus on 4 serving plates, drizzle with dressing.

Top with smoked salmon, some sour cream, avocado, more sour cream and smoked salmon. Garnish with chives and dill if desired.

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