It is fresh vegetable season! Serve up this salad and wow the crowd! You can have this delicious dish on the table in 30 minutes!

TOTAL TIME: 30 mins


  • 1/2 pound asparagus
  • 1 cup sugar snap peas
  • 1 1/2 pounds skinless salmon filets cut up into 2″ pieces
  • ¼ teaspoon ground pepper
  • 1/2 teaspoon salt
  • 6 cups chopped romaine lettuce
  • 1/2 cup fresh or frozen edamame, thawed
  • ¼ cup sliced radishes

Creamy Herb Dressing

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 3 tablespoons chopped fresh herbs (such as mint, dill, and chives)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper


  1. Whisk together buttermilk, mayonnaise, chopped fresh herbs, fresh lemon juice, and salt and pepper. Chill 30 minutes.
  2. Preheat broiler with oven rack 6 inches from heat. Snap off tough ends of asparagus. Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water; drain.
  3. Sprinkle salmon with salt and pepper; broil on a lightly greased rack in a broiler pan 3 to 4 minutes or to desired degree of doneness.
  4. Arrange lettuce, edamame, radishes, asparagus mixture, and salmon on a serving plate. Drizzle with dressing.