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Salad with Grilled Asparagus and Basil Vinaigrette

Author: Anita's Table Talk


  • 1/2 pound asparagus
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 head romaine lettuce chopped
  • 1 cup spinach chopped
  • 1/2 English cucumber diced (or sliced thin)
  • 2 green onions thinly sliced (green and white parts)
  • 1/4 cup thinly sliced red onion (optional)
  • 1 avocado diced
  • 1/4 cup grape tomatoes diced (or sundried tomatoes)
  • 1/4 cup crumbled blue cheese (or goat cheese, or feta cheese)

Basil Vinaigrette

  • 1/2 cup olive oil
  • 2-3 Tablespoons white wine vinegar
  • 1/2 cup packed fresh basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder


For the Asparagus

  • PREHEAT outdoor grill or stove top grill pan to medium heat.
  • PLACE asparagus in a large bowl. TOSS with olive oil and salt.
  • GRILL asparagus for about 6-8 minutes, turning frequently, until charred and fairly soft.
  • Let COOL.
  • CUT asparagus into 1-inch pieces.

For the Salad

  • In a large mixing bowl, COMBINE lettuce, spinach, cucumber, onion, avocado, tomatoes, asparagus, and blue/goat cheese.

For the Vinaigrette

  • In a blender, BLEND olive oil, vinegar, basil, salt and garlic powder.
  • COMBINE with salad to thoroughly coat and SERVE.