Plant-Based

Grilled Asparagus Salad with Feta Hazelnut Crumble

A simple lemon dressing adds a zesty zing to smokey grilled asparagus in this fast, fresh summer salad.

Find more asparagus recipes here!

Servings
4
Cook Time
15 min
Duration
15 min

Ingredients

  • 1/4 small red onion, thinly sliced
  • 2 tbsp fresh lemon juice
  • 16 spears fresh asparagus (about
  • 1 bunch), trimmed
  • 3 tbsp olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 2 cups baby arugula
  • 2 cups grape tomatoes, halved

Topping (optional)

  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted unsalted hazelnuts

Preparation

  1. In a small bowl, soak onion in lemon juice for 10 to 15 minutes. Drain, reserving lemon juice.
  2. Meanwhile, preheat a grill or grill pan to medium-high. In a large bowl, toss asparagus with 1 tbsp oil and season with salt and pepper. Add to grill and cook for 2 to 3 minutes per side. Remove from heat and cool to room temperature.
  3. Prepare topping (if using): In a small food processor, pulse cheese and hazelnuts into rough crumbs.
  4. Prepare dressing: In a small bowl, whisk remaining 2 tbsp oil and reserved lemon juice. Season with salt and pepper.
  5. Divide arugula among plates and top with tomatoes, asparagus, onions and dressing, dividing evenly. Garnish with topping.

Nutrition Information

  • Serving Size 1/4 of asparagus salad
  • Calories 127
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 38 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g