Asparagus and Dilled Salmon Salad

Preparation:  5 min. Cooking: 5 min. Total: 10 min.
Recipe photo
  • 1 1/2 Lb fresh asparagus , tough ends trimmed
  • 2 Cup watercress , washed and drained
  • 1/2 Lb corn kernels , thawed if frozen
  • 1/2 Lb smoked salmon , boned and flaked
  • 3 Tbsp mayonnaise
  • 1 limes , juiced
  • 6 sprigs dill , snipped
Place asparagus in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until bright green and just tender. Remove steamer basket and rinse asparagus under cold running water. Drain well. Arrange watercress and corn around the edge of individual salad plates. Lay asparagus spears in center of plate. Season with salt and pepper to taste. Top with smoked salmon. Combine mayonnaise, lime juice and dill in a bowl. Drizzle over salad.
Calories
200 Cal
Fat
6.7 g
Carbs
24 g
Protein
15 g
Fiber
5.5 g
Sugar
5.2 g
Cholesterol
14 mg
Sodium
1100 mg


Nutrients

Fiber     5.5 g
Fat     6.7 g
Sugar     5.2 g
Carbs     24 g
Protein     15 g
Calories     200 Cal

Fats

Fat, Poly     2.9 g
Fat, Mono     2.1 g
Fat, Sat     1.2 g
Fat, Trans     0 g
Fat, Percent     30 %

Vitamins

Vitamin, K     130 mcg     110 %
Vitamin, A     2500 IU     83 %
Vitamin, B12     1.6 mcg     68 %
Niacin     5.1 mg     32 %
Riboflavin     0.4 mg     27 %
Vitamin, C     28 mg     31 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.4 mg     23 %
Vitamin, E     3 mg     20 %
Panto, Acid     1 mg     21 %
Choline     62 mg     11 %
Thiamin     0.3 mg     27 %

Minerals

Calcium     75 mcg     7.5 %
Phosphorus     240 mg     34 %
Magnesium     56 mg     13 %
Copper     0.5 mcg     50 %
Fluoride     37 mcg     930 %
Zinc     1.6 mg     15 %
Cholesterol     14 mg     0.6 %
Sodium     1100 mg     74 %
Selenium     30 mcg     55 %
Manganese     0.4 mg     6.1 %
Potassium     690 mg     15 %
Iron     2.4 mg     31 %