Smoked Trout, Rice, Asparagus and Pea Salad

Categories: Salad-

Ingredients

• 6 cups water
• 1/2 lb. asparagus, trimmed and cut into 2-inch pieces
• 1 cup spring peas (optional)
• 3 cups cooked rice
• 1 smoked (or grilled) trout fillet (about 3/4 lb.)
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green or yellow bell pepper
• 1/4 cup fresh basil
• 1 cup cherry tomatoes, halved (or more)
• 1/3-1/2 cup crumbled feta cheese
• salt to taste
• freshly ground black pepper
• (the vegetable amounts are flexible. Add them to your taste)

Directions

1. In a large saucepan, bring 6 cups water to a boil.
2. Add asparagus; cook 2 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon. Plunge asparagus into ice water; drain and set aside.
3. Repeat the blanching process with the spring peas, if desired.
4. Break smoked trout into chunks. Combine fish, rice diced vegetables, feta and basil in a large bowl.
5. Stir in the asparagus, peas, cherry tomatoes and feta cheese.
6. Toss gently with the Lemon- Dill Vinaigrette (see below) to coat. Chill until ready to serve.

7. Lemon- Dill Vinaigrette

8. ! Tbsp. chopped fresh dill

9. 3 Tbsp. fresh lemon juice

10. 2 tsp. extra-virgin olive oil

11. 1/4 tsp. salt or to taste

12. 1/4 tsp. freshly ground black pepper

13. Whisk all together and toss with salad.

14. This salad keeps well in the refrigerator for three to four days.

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