Spring salmon salad with roasted asparagus Recipe

Ingredients

• 3/4 cup diced zucchini
• 3/4 cup diced cucumber
• 1/2 cup diced roasted red pepper
• 1/2 cup diced roasted yellow pepper
• 1/3 cup julienned sundried tomatoes
• 1 tablespoon capers, chopped roughly (left whole if small)
• Handful of snow peas, blanched and julienned
• 1/2 cup cilantro leaves, whole (simply picked from stems)
• 1/2 cup parsely leaves, whole (simply picked from stems)
• 5 roasted asparagus spears, cut into ½ inch lengths, approximately 1/2 cup
• 8 ounces roasted salmon filet
• 1/4 cup (unseasoned) rice wine vinegar or lemon juice
• 1 teaspoon dijon mustard
• Coarse salt and freshly ground black pepper
• 1 small shallot, minced
• Zest from 1/2 a lemon
• 3/4 cup extra-virgin olive oil

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