Grilled Avocado and Asparagus Salad 2

This weekend we uncovered the grill and I did a happy dance (literally).  Then I lazied around outside reading, while hubby used our old school mower on the lawn (a workout with a pretty lawn bonus!), and I collected a brain full of things to be thankful for.

It had been suggested to me for a while that I needed to try grilled avocados.  I usually returned the suggestion with a skeptical look, because I already worship avocados in their complete perfection.  But uncovering the grill filled me with the impulse to grill anything and everything.  Just because I can!

Grilled Avocado and Asparagus Salad 3

So to kick off the season of lazying around outside and grilling anything I can just because I love the novelty of cooking outside, I decided to go for it and try grilled avocado.  And I have to say that while I still worship the raw avocado, the grilled version is pretty darn good in its own right.  Grilling it brings out the creamy texture and adds a wonderful smokey flavor, and it makes the avocado a really beautiful bright green.  And if there was one color I would pick to represent Spring I think it would be bright green.

Can you tell how excited I am for this weather?  Because seriously.  Happy dances constantly.

Health highlight of arugula: Arugula is good for digestion, and a great source of iron, vitamin C, folic acid, and beta carotene.  Arugula helps your body fight inflammation, promote detoxification, and strengthen the immune system.  It also contains potassium, which can help reduce blood pressure.  Technically it is an herb, and has a peppery bite that is really satisfying (even if you don’t like pepper or spicy foods).

Grilled Avocado and Asparagus Salad 1

Grilled Avocado and Asparagus Salad (vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 bunches Asparagus
  • 3 Tomatoes – cut in half
  • 2 Avocados – cut in half lengthwise and remove the pit
  • Olive Oil (about a tablespoon)
  • 3 cups Baby Arugula
  • Lemon Dressing
  • Salt and pepper (to taste)
Instructions
Grilling the asparagus
  1. Trim the ends of the asparagus (usually you need to trim the bottom inch or so because it is tough)
  2. Place the asparagus on foil (for more tips on how to grill asparagus check out this post)
  3. Drizzle the asparagus with about a teaspoon of olive oil
  4. Place on the grill and grill until tender and it begins to brown, about 7 minutes
  5. Remove from the grill and set aside
Grilling the Tomatoes
  1. Drizzle the tomatoes with about a teaspoon of olive oil
  2. Place on the grill
  3. Grill about 2 minutes and flip
  4. Grill another 2 minutes
  5. Remove from the grill and set aside
Grilling the Avocado
  1. Drizzle the avocado with about a teaspoon of olive oil
  2. Place the avocado carefully on the grill flesh side down
  3. grill about 2 minutes or until you get grill marks and the avocado is warm
  4. Remove from the grill and set aside
Assembling the salad
  1. Once the veggies have cooled enough to handle, slice them up into bite sized pieces
  2. In a large bowl toss the grilled asparagus, tomatoes, and avocado with the baby arugula and lemon dressing (you may not use the full recipe of lemon dressing, the remainder can be stashed in the fridge for future yummies)
  3. Taste, add salt and pepper if needed
  4. Serve and enjoy!!

 

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