1 Pound Fresh Asparagus, with hard ends trimmed
1/2 Cup Kings Pecans, broken into pieces
2 Heads Red Leaf Lettuce, rinsed and torn
1 Cup Diced Cucumbers
1/4 Pound Smoked Sliced Salmon, cut into 2” pieces
1/4 Cup + 1 Tablespoon Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1. Season trimmed asparagus with 1 tbls of olive oil , salt and pepper. Grill on a preheated grill until grill marks appear, approx. 3-4 minutes. Cut into 2” bias pieces and keep warm.
2. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
3. In a large bowl, toss together the grilled asparagus, pecans, red leaf lettuce, cucumbers, and salmon.
4. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.