Smoked Salmon Salad with Spring Greens & Chives

With crunchy radishes and sugar snaps, tender potatoes, and silky smoked salmon, this salad celebrates sunny spring flavors.

What You Get

Sugar snap peas (see note below)

Radishes 

Steamed potatoes 

Chives 

Meyer lemon vinaigrette 

Pre-washed salad mix 

Smoked salmon

What You'll Need

Salt and freshly ground pepper

Makes 3 servings

15 minutes active 

15 minutes total 

Step 1

Cut half of the sugar snaps into bite-sized pieces, reserving the rest for another use. (If you receive English peas, shell the peas, cook them in a pot of boiling water until bright green, 1 to 2 minutes, and drain.) Trim the greens from the radishes, then slice the radishes. Cut the potatoes into bite-sized pieces. Chop the chives. 

Step 2

In a large bowl, whisk together half of the chives and ⅓ cup of the vinaigrette. Add the potatoes and toss to coat. Add half of the salad mix, the sugar snaps, and radishes, season with salt and pepper, and toss to coat. 

Step 3

Heap the salad on plates. Tear the salmon into bite-sized pieces and arrange on the side of the salad. Sprinkle with the remaining chives, grind with pepper, and serve.

Contains: fish.

Note: Depending on seasonal availability, you might receive sugar snap peas, or English peas.