Grilled Asparagus Salad with Goats Cheese

You know I love my cruciferous veggies, but there’s another nutrient-packed green that is so much fun to cook with – asparagus! It’s so good for you – full of antioxidants (at the top of the list of fruits and veggies, actually) and a rich source of glutathione, which helps detox and break down harmful free radicals.

This is a vegetable that some find to be an acquired taste – I believe it’s all in the preparation. My favorite way to eat asparagus is grilled, and the goats cheese in this recipe adds a rich, creamy flavor that makes a perfect side dish for even the most skeptical vegetable eater. Another amazing addition to an asparagus dish? An egg! Try topping this with a perfectly poached or fried egg, and you’ve got the perfect Meatless Monday meal.

Meatless Monday – Grilled Asparagus Salad with Goats Cheese
Recipe Type: Lunch/Dinner
Author: Jessica Sepel
Prep time:
Cook time:
Total time:
My favorite way to eat asparagus is grilled, and the goats cheese in this recipe adds a rich, creamy flavor that makes a perfect side dish for even the most skeptical vegetable eater.
Ingredients
  • 170g asparagus spears
  • 1/2 cup hazelnuts, chopped
  • 1/4 cup goats cheese
  • 1 bunch mint, chopped
  • 1 tsp. chili flakes
  • 1 Tbsp. coconut oil, melted
  • Sea salt and pepper, to taste
  • Dressing:
  • 2 Tbsp. tahini
  • 1/2 lemon, juiced
  • 1 Tbsp. tamari
  • 1 Tbsp. Dijon mustard
  • 1/4 cup white wine vinegar
Instructions
  1. Preheat oven to 180 degrees.
  2. On a baking sheet, brush asparagus spears with melted coconut oil. Season with sea salt, pepper and chili flakes.
  3. Place asparagus in the oven for 25 minutes or until just browned.
  4. To make dressing, whisk ingredients in a bowl.
  5. Remove asparagus from the oven and place on serving platter. Drizzle with dressing, then top with goats cheese, chopped hazelnuts, and chopped mint to serve.

 

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