Grilled Asparagus Salad with Lemon & Feta
This post may contain affiliate links. Read my full disclosure policy. Perfect for lunch or a light bite, this grilled asparagus salad should be served with a hunk of warm bread to sop up the lemon-scented olive oil and feta. This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It’s delicious for lunch or a light bite; all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta. You can also serve it as a side dish to grilled fish, chicken or steak. What you’ll need for grilled asparagus salad How to make grilled asparagus salad Preheat the grill to high. While the grill preheats, 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. 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 (you’ll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still quite crisp. Do not overcook! Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool, then transfer the spears to a 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, then add the feta. Toss gently and then taste and adjust seasoning with more salt, pepper and lemon juice, if necessary. That’s all there is to it! Transfer the grilled asparagus salad to a platter and serve cold or room temperature. 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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. 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 (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool. 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. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold. Preheat the grill to high. 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. 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 (you'll need it for the cooked asparagus). Cover and cook the asparagus for 3 to 4 minutes, until nicely browned on one side and still crisp -- do not overcook. Remove the asparagus from the grill and place back on the foil-lined baking dish. Let the asparagus cool. 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. Add the feta and toss gently. Taste and adjust seasoning with more salt, pepper and lemon juice (I usually add up to ¼ teaspoon more salt). Transfer to a serving platter. Serve room temperature or cold. Nutrition Information Powered by Per serving (6 servings) Calories: 131 Fat: 10 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 4 g Fiber: 3 g Protein: 5 g Sodium: 230 mg Cholesterol: 13 mg Per serving (6 servings) Calories: 131 Fat: 10 g Saturated fat: 3 g Carbohydrates: 8 g Sugar: 4 g Fiber: 3 g Protein: 5 g Sodium: 230 mg Cholesterol: 13 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableSaladsVegetables & SidesVegetarianAmericanGreek Gluten-Free Adaptable Salads Vegetables & Sides Vegetarian American Greek