Greek Asparagus Salad
Springtime asparagus is grilled before being tossed in a lemony vinaigrette and then topped with salty feta and fresh herbs. This salad is a perfect side dish to brighten your plate and tastebuds.
Equipment
- Grill or Grill Pan
Ingredients
- 2 lbs asparagus about 24 thick spears
- 1/4 cup olive oil extra virgin
Lemon Vinaigrette Dressing
- Zest of 1 lemon
- 1 TBSP lemon juice
- 2 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground pepper freshly ground
- 1 shallot small
- 1 TBSP fresh herbs chopped, dill, parsley, mint
Topping
- 3 oz feta cheese crumbled
- 1/4 cup chives chopped
- 1/4 cup fresh herbs chopped, dill, parsley, mint
Instructions
- In a large bowl, toss your trimmed asparagus spears in 2 tbsp olive oil and sprinkle with salt.
- Heat your grill or grill pan to high heat, then place asparagus spears on the grill - cooking them for 3-4 minutes or until they develop a little char and are bright green and tender. Cook in batches until all asparagus is cooked. Once cooked, cut asparagus into bite-sized pieces and set aside in a large bowl to prepare dressing.
- Add the mustard and lemon juice in a small bowl and whisk until smooth. Whisk in the remaining olive oil and add the diced shallots, lemon zest, fresh herbs, salt and pepper. Pour the dressing over your hot asparagus and toss to coat.
- Transfer to a serving dish of your choice and top with fresh herbs, green onion or chives, and crumbled feta cheese. This can be served warm, at room temperature, or cold. Enjoy!
Nutrition
Calories: 185kcalCarbohydrates: 9gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 15mgSodium: 339mgFiber: 4gSugar: 4g
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