The Whole Foods Kosher kitchen

Smoked Salmon Salad with Chick Peas, Asparagus and Artichoke Hearts Recipe

Posted on 20th of January, 2011 by Lévana

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Smoked Salmon Salad

In this delightful dish I did nothing more than a little flavor matchmaking: Smoked salmon, lemon zest,  chick peas, asparagus, artichoke hearts? Marriages made in salad heaven! Move over Bagels and lox!

Ingredients:

1 bunch thin asparagus, tough ends removed, cut in inch sections
2 heads Boston or other good quality salad greens, torn
8 ounces good quality smoked salmon, cut in strips
2 cups canned chick peas
1 10-ounce box frozen artichoke hearts, thawed
3 roasted red peppers, bottled OK, sliced thin
2 avocadoes, diced
6 scallions, sliced very thin

Instructions:

Bring water to boil in a saucepan, and add the asparagus. Cook 3-4 minutes, and rinse in very cold water. Combine with all remaining ingredients, and toss with the dressing.

Dressing:
½ cup olive oil
Juice and zest of 2 lemons
3 tablespoons prepared white horseradish (or 2 tablespoons wasabi mixed with a little water)
salt and pepper to taste

Whisk all ingredients together until smooth

Filed under: Artichoke Hearts Recipes, Fish Recipes, Kosher Fish Recipes, Kosher Natural Foods, Kosher Recipes, Pareve Recipes, Salad Recipes, Smoked Salmon Recipes

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