Spring Salmon Salad With Roasted Asparagus

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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 tbsp capers, chopped roughly

Handful of snow peas, blanched and julienned

1/2 cup cilantro leaves, whole

1/2 cup parsely leaves, whole

5 x roasted asparagus spears, cut into ½ inch lengths

8 oz roasted salmon filet

1/4 cup rice wine vinegar or lemon juice

1 tsp 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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