Grilled Asparagus Salad
Ingredients
- 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
Vinaigrette Dressing:
- 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
Instructions
- 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 the 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.
- Enjoy!
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