How To Make Grilled Asparagus Salad with Lemon & Feta
This grilled asparagus salad is a great way to get acquainted with vegetarian food. It has the zestiness of lemon and some creamy feta to finish off.
Serves:
Ingredients
- 2lbsvery thick asparagus,ends trimmed
- 3tbspextra virgin olive oil,divided
- ¼tspsalt
- ¼tspfreshly ground black pepper
- 1zest of lemon
- 1tbsplemon juice,freshly squeezed
- 3ozfeta cheese,(about ¾ cup) crumbled
Instructions
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Preheat the grill to high.
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Place the asparagus spears on a foil-lined baking sheet for easy clean-up. Directly on the prepared baking sheet, toss the asparagus with 2 tablespoons of the oil, the salt and the pepper.
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Place the asparagus spears on the grill, making sure they are perpendicular to grates so they don’t fall through. Set the baking sheet near the grill.
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Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp — do not overcook.
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Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool.
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Transfer the spears to cutting board and cut on the bias into bite-sized pieces. Place the cut asparagus in a mixing bowl. Add the remaining tablespoon olive oil, lemon zest and lemon juice; toss well.
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Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice.
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Transfer to a serving platter. Serve room temperature or cold.
Nutrition
- Calories: 196.40kcal
- Fat: 14.98g
- Saturated Fat: 4.68g
- Monounsaturated Fat: 8.37g
- Polyunsaturated Fat: 1.32g
- Carbohydrates: 11.38g
- Fiber: 5.22g
- Sugar: 5.59g
- Protein: 8.20g
- Cholesterol: 18.92mg
- Sodium: 345.41mg
- Calcium: 164.08mg
- Potassium: 497.29mg
- Iron: 5.15mg
- Vitamin A: 112.94µg
- Vitamin C: 21.86mg
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