Description
A vibrant and refreshing grilled asparagus salad featuring tender, charred asparagus spears tossed with tangy lemon dressing, crumbled feta cheese, red onion, and toasted pine nuts. Perfect as a light side dish or a healthy main course for spring and summer meals.
Ingredients
Scale
Salad
- 1 bunch fresh asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup toasted pine nuts (optional)
Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey (optional)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Grill: Preheat the grill to medium-high heat to ensure it is hot enough for perfectly charred asparagus.
- Prepare Asparagus: Toss the trimmed asparagus with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Grill Asparagus: Place the asparagus spears on the hot grill and cook for 3-4 minutes on each side, turning until tender and slightly charred.
- Make Dressing: While asparagus grills, whisk together lemon juice, 1 tablespoon olive oil, Dijon mustard, honey (if using), and salt and pepper in a small bowl to create a bright, tangy dressing.
- Cool and Slice Asparagus: Remove grilled asparagus from heat and allow to cool slightly; then cut into 2-inch pieces for easier eating and presentation.
- Assemble Salad: Arrange the grilled asparagus pieces on a serving platter or in a large bowl. Sprinkle with crumbled feta cheese, sliced red onion, and toasted pine nuts if desired. Drizzle the lemon dressing evenly over the top.
- Garnish and Serve: Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately or chill in the refrigerator for a few hours before serving to let flavors meld.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- If you prefer a smoky flavor, use a charcoal grill or add wood chips to your gas grill.
- This salad can be served warm, at room temperature, or chilled based on preference.
- Omit honey for a completely vegan dressing option.
- Can be made gluten-free by ensuring mustard and any other ingredients are certified gluten-free.
