Grilled Asparagus Salad with Basil Vinaigrette
Grilled asparagus salad with basil vinaigrette is the perfect early summer salad with avocado, goats cheese and sun dried tomatoes.
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Ingredients
- ½ lb asparagus, trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 head romaine lettuce, chopped
- ½ cucumber, halved lengthwise and thinly sliced
- 2 green onions, thinly sliced
- 1 avocado, diced
- ¼ cup sun dried tomatoes, chopped
- ¼ cup crumbled goat cheese
Basil Vinaigrette:
- ½ cup packed basil leaves
- ½ cup olive oil
- 2 tablespoon white wine vinegar
- ¼ teaspoon salt
Instructions
- Preheat barbecue to medium heat. Toss asparagus in olive oil in a large bowl and sprinkle with salt.
- Grill asparagus, turning often until lightly charred and cooked through, about 6-8 minutes. Set aside, and when cool enough to handle, cut into 1" pieces.
- Meanwhile, in a large bowl toss romaine with cucumber, green onion, avocado, sun dried tomatoes, goat cheese and cooled, chopped asparagus.
- In a blender or food processor, combine basil with olive oil, vinegar and salt. Toss with salad and serve immediately.
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