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Grilled Avocado and Asparagus Microgreen Salad

Grilled Avocado and Asparagus Microgreen Salad

Hannah
A refreshing side dish for any grilled entrée! Fresh herbs and marinated sundried tomatoes bring this salad to life!
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine American, French, Greek, Italian, Mediterranean
Servings 2

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!
Keyword Asparagus, Avocado, Chard, Charred, Fresh, Grill, Healthy, Keto, Low-carb, Microgreens, Sundried Tomatoes, vegetarian