Description
A fresh and flavorful Grilled Asparagus Salad featuring tender, charred asparagus spears topped with tangy feta cheese, crisp red onions, toasted pine nuts, and a zesty lemon-Dijon dressing. Perfect as a light side dish or a refreshing starter, this salad combines smoky grilled vegetables with bright citrus and creamy feta for a delightful spring or summer meal.
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)
- Fresh parsley, chopped (for garnish)
Dressing
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1/2 tsp honey (optional)
- Salt and pepper, to taste
Instructions
- Preheat Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for grilling the asparagus to get a nice char.
- Prepare Asparagus: Toss the trimmed asparagus with 2 tablespoons of olive oil, salt, and pepper until they are evenly coated.
- Grill Asparagus: Place the asparagus spears directly on the grill and cook for 3-4 minutes per side, until they become tender and develop slight char marks.
- Make Dressing: While the asparagus grills, whisk together lemon juice, 1 tablespoon olive oil, Dijon mustard, honey (if using), and salt and pepper in a small bowl until emulsified.
- Cool & Cut Asparagus: Remove grilled asparagus from heat, let it cool slightly, then cut into 2-inch pieces for easy serving.
- Assemble Salad: Arrange the asparagus in a bowl or platter. Top with crumbled feta, sliced red onions, and toasted pine nuts if using. Drizzle with the prepared lemon dressing.
- Garnish & Serve: Garnish with chopped fresh parsley. Serve the salad immediately or refrigerate for a few hours to serve chilled.
Notes
- The pine nuts are optional but add a nice crunch and nuttiness to the salad.
- Honey in the dressing is optional; omit for a more tart dressing or if making a vegan version.
- Grilling asparagus brings out a smoky flavor but if a grill is unavailable, a grill pan or broiler can be used.
- This salad is best served fresh but can be chilled for up to 2 days in the refrigerator.
- Adjust salt and pepper to taste in both the asparagus and dressing for balanced seasoning.
