Chilean Charred Asparagus Salad
Inspired by the vibrant markets of Chile, this charred asparagus salad offers a delightful interplay of textures and flavors, where the smoky richness of char meets the tang of citrus and the delicate sweetness of fresh produce.
Ingredients
Salad Ingredients
- 500 grams asparagus fresh and organic
- 1 cup heirloom cherry tomatoes halved
- 1 unit ripe avocado diced
- ¼ cup red onion thinly sliced
Dressing Ingredients
- 3 tablespoons olive oil cold-pressed
- 2 tablespoons fresh lemon juice approximately 1 lemon
- 1 teaspoon honey local and raw
- ½ teaspoon sea salt to taste
- ¼ teaspoon ground black pepper to taste
Instructions
- Begin by preparing the asparagus. Trim the woody ends and toss them lightly in 1 tablespoon of olive oil, ensuring even coating.
- Heat a grill pan over medium-high heat (200°C / 390°F). Once hot, place the asparagus spears on the pan in a single layer. Grill for about 5 minutes, turning occasionally, until charred and tender. Set aside to cool slightly.
- In a large mixing bowl, combine the cherry tomatoes, avocado, and red onion. Add the slightly cooled, charred asparagus.
- For the dressing, whisk together the olive oil, lemon juice, honey, salt, and pepper until well emulsified.
- Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Notes
For a delightful twist, consider sprinkling some toasted nuts or seeds on top for an extra crunch.
Nutrition
Calories: 136kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 298mgPotassium: 360mgFiber: 3gSugar: 5gVitamin A: 1129IUVitamin C: 19mgCalcium: 38mgIron: 3mg
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