Served on a bed of nutty bulgur wheat, this hearty and vibrant grilled asparagus salad recipe makes a tasty lunch or light dinner. Drizzled with a zingy lime dressing, it is packed with plant-based goodness and a delicious way to enjoy seasonal produce.
Grilled Asparagus Salad: Fresh & Flavoursome
Served on a bed of nutty bulgur wheat, this salad is packed with plant-based goodness: tender charred grilled asparagus, edamame, and creamy avocado. It is served with red onion and a zingy and minty lime dressing on top.
This is a hearty and delicious salad to serve as a side dish for a barbecue or as a nutritious meal for lunch or light dinner.
This is a very straightforward recipe to make. The bulgur wheat is boiled in salted water, then rinsed, drained, and left to cool down. To keep the edamame crunchy, I leave them to defrost covered with boiling water.
In the meantime, the asparagus are grilled in olive oil in a skillet, and I whizz the lime dressing in a blender. Once the asparagus are charred and tender, they are served on top of the bulgur wheat, with edamame, sliced avocado, and red onion. I drizzle some lime dressing on top of the salad just before serving, leaving the rest on the side for everyone to use as they wish.
If like me you love grilled asparagus, make sure to also try my Air Fryer Asparagus (with Hazelnut Gremolata), Asparagus Bruschetta, Asparagus Pasta or Asparagus, Feta & Poached Egg Toast. Another seasonal favourite of mine is this Asparagus Tatin.
Watch how to make this grilled asparagus salad recipe
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What is bulgur wheat
A staple of Middle Eastern and Mediterranean cuisines, bulgur wheat is a whole grain made from wheat kernels. The wheat kernels are parboiled, dried, and then cracked into pieces. You will find bulgur wheat available in different grind sizes from ranging from coarse to fine.
Once cooked, bulgur wheat has a nutty flavour and chewy texture and makes a tasty alternative to other whole grains such as couscous, freekeh, rice, spelt, quinoa etc..
It is a really versatile grain that is delicious in salads, soups, pilafs, stews or simply as a side.
For a tasty and hearty salad combination, I often use bulgur wheat mixed with another grain such as quinoa. If you have my cookbook “Less Meat, More Plants” make sure to try my Quinoa & Edamame Salad with Lime Ginger Dressing on page 152. It is another tasty salad, filled with plant-based flavours.
How to make this grilled asparagus salad recipe
Ingredients needed
To make this grilled asparagus salad, you will need:
- bulgur wheat
- frozen shelled edamame
- asparagus
- olive oil
- avocado
- red onion
- salt
For the lime dressing
- Dijon mustard
- extra-virgin olive oil
- lime juice
- cider vinegar
- garlic cloves,
- honey (use maple syrup for a vegan alternative)
- mint
- Salt and pepper
Step 1: Cook the bulgur wheat
Heat a saucepan filled half-way with water over medium-high heat. When boiling, add ½ tsp salt and the bulgur wheat.
Cook according to packet instructions until the bulgur wheat is tender but not mushy, about 8 minutes. Rinse the bulgur wheat under cold water and drain well. Set aside.
Step 2: Prepare the edamame
In the meantime, place the edamame in a bowl and cover with boiling water. Set aside.
Step 3: Grill the asparagus
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the asparagus to the skillet and cook until soft, about 5 to 7 minutes.
Step 4: Make the dressing
Place all the dressing ingredients in a blender and whizz to smooth. Season to taste with salt and pepper. Set aside.
Step 5: Arrange and serve this grilled asparagus salad
Place the bulgur wheat on a serving dish. Drain the edamame and scatter over the bulgur wheat. Slice the avocado and chop the red onion finely.
Top the salad with the grilled asparagus, sliced avocado, and chopped red onion. Drizzle some of the lime dressing over the salad.
Serve at room temperature with the remaining lime dressing on the side.
Common questions about this grilled asparagus salad
No, bulgur wheat contains gluten. For a gluten-free alternative, you can substitute it with quinoa, rice, or wild rice.
Yes, you can serve this salad warm, cold, or at room temperature.
This salad can be stored in an airtight container in the fridge for up to 3 days. The dressing should be kept separately in another airtight container.
I hope you enjoy this grilled asparagus salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Grilled Asparagus Salad Recipe
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g bulgur wheat
- ½ tsp salt
- 200 g shelled edamame, frozen
- 250 g asparagus, hard stalks trimmed
- 1 Tbsp olive oil
- 1 large avocado
- ½ medium red onion
LIME DRESSING
- 2 tsp Dijon mustard
- 4 Tbsp extra-virgin olive oil
- 3 Tbsp lime juice
- 1 Tbsp cider vinegar
- 2 garlic cloves, roughly chopped
- 1 to 2 Tbsp honey, to taste
- 10 g to 15g fresh mint, to taste
- Salt and pepper, to taste
Instructions
- Heat a saucepan filled half-way with water over medium-high heat.
- When boiling, add ½ tsp salt and the bulgur wheat.100 g bulgur wheat, ½ tsp salt
- Cook according to packet instructions until the bulgur wheat is tender but not mushy, about 8 minutes.
- Rinse the bulgur wheat under cold water and drain well. Set aside.
- In the meantime, place the edamame in a bowl and cover with boiling water. Set aside.200 g shelled edamame, frozen
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.1 Tbsp olive oil
- Add the asparagus to the skillet and cook until soft, about 5 to 7 minutes.250 g asparagus, hard stalks trimmed
- In the meantime, make the dressing: Place all the dressing ingredients in a blender and whizz to smooth. Season to taste with salt and pepper. Set aside.2 tsp Dijon mustard, 4 Tbsp extra-virgin olive oil, 3 Tbsp lime juice, 1 Tbsp cider vinegar, 2 garlic cloves, roughly chopped, 1 to 2 Tbsp honey, to taste, 10 g to 15g fresh mint, to taste, Salt and pepper, to taste
- Place the bulgur wheat on a serving dish.
- Drain the edamame and scatter over the bulgur wheat.
- Slice the avocado and chop the red onion finely.
- Top the salad with the grilled asparagus, sliced avocado, and chopped red onion.1 large avocado, ½ medium red onion
- Drizzle some of the lime dressing over the salad.
- Serve at room temperature with the remaining lime dressing on the side.
Video
Nutrition
Find this recipe online:
Grilled Asparagus Salad Recipe
https://theflexitarian.co.uk/recipe-items/grilled-asparagus-salad/
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