Jump to recipe
Grilled Asparagus Salad 🌱🍅🥒
I absolutely adore chopped veggie salads. That’s pretty obvious because we sure have a lot of them here on the CFC website.
Our Grilled Asparagus Salad takes it all up a notch! If you’re looking for a dish to bring to that BBQ that’ll impress: this is it.
When the produce is fresh, inexpensive, and at its peak flavor throughout the Spring and Summer…you’ll likely find a chopped veggie salad on our dinner table each evening.
This Grilled Asparagus Salad is bursting with flavorful + colorful veggies then tossed in the most delightful tangy homemade dressing!
✔Pop Quiz: What’s the FIRST thing you think of when you think of asparagus!🌱😂
➡ Asparagus isn’t just delicious, it’s also incredibly nutrient-dense … and it’s also low in calories, with a half-cup serving containing only 20 calories!
💡 It’s an excellent source of vitamins A, C, and K, disease-fighting antioxidants, and fiber.
⚡ Among its health benefits, asparagus can help 1) promote digestive health and 2) reduce your risk of diabetes.
It’s also believed to help lower high blood pressure and it’s high in folate, which helps reduce the risk of neural tube defects during pregnancy.
🤓 TRIVIA FACT: These little green (or white and purple) stalks are actually part of the lily family.
👩🏾🍳 Asparagus is especially delicious grilled, roasted or steamed until perfectly tender-crisp (and NOT overcooked). REFERENCE here.
A few of my other favorite chopped salads:
Makes 6 servings
- 2 lbs fresh asparagus, ends trimmed
- 1 large red onion, sliced thick
- 2 Tbsps avocado oil, or olive oil
- sea salt and freshly ground black pepper, to taste
- 2 cups garden tomatoes, cut into wedges or halves (I used red and yellow tomatoes)
- 2 large cucumbers, cut into ¼ inch slices and then sliced in half
- 1/2 cup Kalamata olives, pitted and sliced in half
- 1/3 cup freshly shredded or grated parmesan
- a large handful of fresh basil leaves, picked
- 1/3 cup pine nuts
- 1/4 cup red wine vinegar, or apple cider vinegar
- 2 Tbsps freshly squeezed lemon juice
- 2 Tbsps Dijon mustard
- 2 Tbsp raw honey or pure maple syrup
- 1/2 cup light olive oil, or extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
In a medium bowl or jar whisk together all of your vinaigrette ingredients. Refrigerate until ready to serve.
Toss your asparagus with avocado oil/olive oil and sea salt and pepper.
Heat a large grill pan or grill basket over medium-high heat on your grill.
Lightly spray your grilling surface with avocado oil. Add in the asparagus and grill until tender-crisp and lightly charred on all sides, about 5-6 minutes depending on the thickness of your asparagus.
Remove asparagus from the grill and allow it to cool.
On the same preheated grill add your onion slices and grill until charred, about 1-2 minutes on each side.
Once your grilled asparagus and onions are cooled down enough to handle, chop them into large bite-sized pieces as shown in the photos.
In a large serving bowl combine your grilled asparagus with onions, tomatoes, cucumber, olives, parmesan, and fresh basil leaves.
Whisk (or shake in a jar) your prepared vinaigrette dressing until very well emulsified.
Drizzle your salad with the vinaigrette then gently toss everything to coat. Sprinkle with pine nuts and serve immediately.