Grilled Avocado and Asparagus Microgreen Salad
A refreshing side dish for any grilled entrée! Fresh herbs and marinated sundried tomatoes bring this salad to life!
Two birds with one stone. The idea from this recipe was as complex as this-I had the grill going on a beautiful day, and was deep in thought about what veggies I could use for a side. Why not utilize an already heated grill?! Especially in the summer, the last thing I want is more heating elements around me. If something is already in use, whether that’s an oven or grill, I try to play up the remaining aspects of my meal to use as few dishes and appliances as possible. Grilling is such a great way to cook vegetables, and makes for delicious toppings to salads, addition to pasta dishes, added to sandwiches and wraps, or just eaten as is! Take advantage of this easy meal prep both for this meal and thinking ahead!!
The hidden gem. Every dish needs that one ingredient that jumps out at you, and this is no exception. While I’d love to showcase the microgreens and tell you about them, the real zing here is the sundried tomato. By nature, avocado gives us a deliciously creamy texture, and the asparagus and microgreens provide great nutty and fresh tastes, but when paired with this light dressing, they stay fairly neutral. By adding the sundried tomatoes a little ahead of time, giving them time to open up, they bring a nice tangy flavor to the whole salad, that really brightens up the dish!
Have a bag of microgreens in your fridge that you are looking to use? Try out these creative recipes:
Sunflower Microgreen Slaw with Carrots and Almonds
Spring Radish Slaw with Sprouts and Cabbage (technically not microgreens, but I think this would be delicious with some added!)
Cantaloupe Microgreen Salad with a Blackberry Balsamic Glaze
Walnut Crusted Goat Cheese with a Sweet Apple Cider Mustard Vinaigrette (I used watercress here for a delicate lettuce base-microgreens would be fantastic!)
Stacked Portabella Caps with Arugula Microgreen Pesto
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Grilled Avocado and Asparagus Microgreen Salad
Equipment
- Grill
- Mixing bowl
- Kitchen knife
Ingredients
- 1 large Avocado
- 6 stalks Asparagus
- 2 handfuls Microgreens I used sunflower
- 1 clove Garlic
- 1 tbsp Olive Oil
- 1/2 squeezed Lemon
- 1 tsp Dijon
- 1 sprig Oregano
- 1 sprig Thyme
- 1 sprig Rosemary
- 1/4 cup Sundried Tomatoes
- 1/4 cup Feta
- 1/4 cup Slivered Almonds
- Sea Salt
- Coarse Black Pepper
Instructions
- Heat grill. Half and remove pit from avocado and trim asparagus, placing both on the grill. Allow char marks to form and remove when tender.
- While those are grilling, in mixing bowl, combine minced garlic, lemon, olive oil, dijon mustard, chopped sundried tomatoes, and chopped fresh herbs (rosemary, thyme and oregano). Add a little salt and pepper and stir well. *This is best done a few minutes before making salad to allow the sundried tomatoes to open up.
- To the mixing bowl, add microgreens, slivered almonds and feta and toss. Chop the grilled asparagus and add in (leave a little of each for garnish, if desired).
- When avocado is cooled enough to handle, slice and peel off skin, plating on dish. Sprinkle with sea salt.
- Scoop half of the salad over the avocado slices and garnish with a few pieces of chopped asparagus, almonds and feta. Finish with cracked pepper. Enjoy!
