Grilled Asparagus Salad

  • Total Time: 15 mins
  • Hands-on Time: 15 mins
  • Makes: 3 to 4 servings

It's a cinch to perfectly season the grilled asparagus and mushrooms in this salad that's hearty enough to serve as an easy summertime entrée.

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  • 1 1/2 tablespoons Simply Organic Vegetable Grilling Seasons 2.2 oz.
  • 1 teaspoon Simply Organic Vegetable Grilling Seasons 2.2 oz.
  • 2 pounds asparagus
  • 1 cup white mushrooms, sliced
  • 3 tablespoons olive oil
  • 7 cups mixed greens (such as arugula, baby greens, mesclun, baby spinach)
  • 1 cup (8 ounces) Feta or goat cheese crumbles
  • 1/4 cup olive oil
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 pinch of salt (optional)


1. Heat the grill.

2. Cut any white ends off the asparagus and discard. Toss the asparagus and mushrooms in a shallow dish with 3 tablespoons olive oil and 1 1/2 tablespoons Vegetable Grilling Seasons.

3. Once the grill is hot, place the mushrooms and asparagus on the grill. Cook for 5 to 6 minutes, flipping the vegetables once.

4. Remove the vegetables from the heat and allow to cool. Once cool enough to handle, cut the asparagus into one-inch pieces.

5. In a large bowl, assemble the greens, cheese, grilled asparagus and mushrooms.

6. In a small bowl, whisk together 1 teaspoon Vegetable Grilling Seasons, 1/4 cup olive oil, lemon juice and salt. Pour the dressing over the salad and serve.



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