May is National Salad Month, and I am celebrating with my salad besties at Little Leaf Farms over on Instagram this week! They asked me to share a recipe with *Big Salad Energy* – where the salad is giving off main character vibes – and I had an idea for a shareable, showstopping salad that puts those big curly crunchy leaves and seasonal spring produce up on a pedestal! This spring veggie and salmon salad is packed with flavor and color and is ripe for entertaining guests for some al fresco dining! Get the tasty spring recipe below:

Spring Veggie and Salmon Salad.
  • 1.5 lb salmon
  • ½ lb fingerling potatoes, quartered
  • 1 large leek, whites thinly sliced
  • ¼ cup of mushrooms
  • 3 Tbsp of Dijon Mustard, divided
  • 1 Tbsp of Mayo
  • ½ Cup of Olive Oil, plus more for drizzling
  • ¼ cup of Red Wine Vinegar
  • ½ Tsp of Capers
  • ¼ Tsp of Sugar
  • Salt and Pepper
  • 2-3 Containers of Little Leaf Farms Baby Spring Mix
  • Carrots and Asparagus, cut into ribbons
  • Radishes and Cucumbers, thinly sliced
  • Snap Peas or English Peas
  1. Preheat oven to 425. Spread 1 tbsp of mustard and a drizzle of olive oil over salmon, add it to a parchment lined baking sheet. Toss quartered fingerling potatoes and thinly sliced leeks with 1 tbsp of mustard, olive oil, salt and pepper and add to baking sheet. Cook for 20 minutes, and then add the mushrooms to the pan for an additional 5-8 minutes, until the salmon reaches your desired doneness. Remove from oven and let cool.
  2. To make the dressing, whisk together 1 tbsp of Dijon, 1 tbsp of mayo, ½ cup of olive oil, ¼ cup of red wine vinegar, ½ tsp of capers, ¼ tsp sugar, salt and pepper.
  3. Assemble the salad by filling a big bowl with 2-3 containers of Little Leaf Farms Baby Spring Mix. Add the cooked salmon, roasted fingerling potatoes, mushrooms, and leeks over the spring mix.
  4. Toss the ribbons of carrots and asparagus with a drizzle of the dressing before adding nests of the ribbons on top of the dish, garnish with radishes, cucumbers, and peas. Season to taste with salt, pepper, and dressing.

Please note: this recipe was originally developed as part of a paid partnership with Little Leaf Farms on Instagram. All opinions, images, recipes and content are my own – thank you for supporting brands that support this site!