Grilled Asparagus Salad Recipe

Name: Grilled Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus; 1/2 cup extra-virgin olive oil, plus more for brushing; Salt; Freshly ground pepper; 4 lightly packed cups mesclun; 1 seedless cucumber, cut into 1/2-inch dice; 1 cup grape tomatoes, halved; 1 cup drained and rinsed canned chickpeas; 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces); 8 ounces sharp white cheddar, cut into 1/4-inch dice; 3 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon grainy mustard; 1 tablespoon chopped tarragon; 3 cups pita chips

Servings: persons

1 pound asparagus
1/2 cup extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
4 lightly packed cups mesclun
1 seedless cucumber, cut into 1/2-inch dice
1 cup grape tomatoes, halved
1 cup drained and rinsed canned chickpeas
1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
8 ounces sharp white cheddar, cut into 1/4-inch dice
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 tablespoon chopped tarragon
3 cups pita chips

1
Light a grill or preheat a grill pan.
2
Brush the asparagus with oil and season with salt and pepper.
3
Grill over high heat, turning, until tender, about 5 minutes.
4
Let cool, then cut the asparagus into 1-inch pieces.
5
In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
6
In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper.
7
Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon.
8
Pour the dressing over the salad and toss.
9
Garnish with pita chips and serve.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound asparagus, 1/2 cup extra-virgin olive oil, plus more for brushing, Salt, Freshly ground pepper, and more.

Yes, Grilled Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions