Eat.Pray.Heal

Grilled Asparagus Salad

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We’ve been having gorgeous weather lately, so I really wanted to grill tonight.  Asparagus and strawberries are super fresh and delicious this time of year, so I decided to put them together in a salad.  It turned out really well!

 

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Ingredients

1 bunch asparagus

extra virgin olive oil

salt & black pepper, to taste

1 cup strawberries, cut in half and then thinly sliced

1/4 cup slivered almonds

1 green onion, minced

strawberry basil dressing (see recipe below)

 

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Directions

Wash the asparagus and spread in a pan.  Brush olive oil on and sprinkle with salt and pepper to taste.  Grill the asparagus.

While the asparagus is grilling, cut up the strawberries and green onion, and make the dressing.

When the asparagus is finished on the grill, cut the stalks into one inch pieces and place in a medium sized bowl.  Add in the strawberries, almonds, and onion, and pour the desired amount of dressing on top.  Mix and it’s ready to serve!

 

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We grilled potato packets to go with our grilled asparagus salad.  Basically, you wipe a little oil onto a rectangular piece of foil (to prevent the potatoes from sticking), and then you fill the foil with thinly sliced potatoes, slices of onion, Earth Balance, and whatever seasoning you choose.  Fold all the sides in to make a little packet.  Put the packets on the grill and cook until the potatoes have softened.

Before giving you the recipe for the salad dressing, I have to admit that I actually made a strawberry balsamic vinaigrette from the Whole Foods website, but we did not particularly love the recipe, because the flavor of thyme was too strong in it.  However, we LOVED the salad and agreed it would be PERFECT with this strawberry basil dressing, which I have used for salads before.  The recipe comes from ohsheglows.

 

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Ingredients

1 cup strawberries

1/4 cup fresh basil

3 Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

1-2 tsp pure maple syrup

fine grain sea salt and black pepper, to taste

 

Add all the ingredients to a blender and blend until smooth.

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Author: Amber Vo

Traditionalist Catholic, wife, foodie, animal lover, barren. My blog: http://thisluminousroaditravel.wordpress.com/

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