Looking for a light summer salad as a dinner or a side for your favorite grilled dish? This salad can definitely do the trick. I love it as is for a light summer dinner, or with a grilled piece of fish for added protein.
The mint and butter lettuce combo is super delicate and refreshing. I am growing both mint and butter lettuce this year which is where the desire for this summer fresh salad came from. We are growing asparagus too, but we are only on our third year and the asparagus really hasn’t taken off yet, so I have been getting asparagus from the local farmer’s market lately.
I hope you enjoy this light, summer salad as much as I do and it refreshes you after these hot summer days we have been having. Because hot summer days deserve to end with delicious food and some chilled wine.
The Palette. Asparagus, avocado, goat gouda, butter lettuce and mint. Not pictured lemon and olive oil.
Grilled Asparagus & Avocado Salad
Makes 2 salads.
- about 12 asparagus
- 4 cups of butter lettuce
- 1/2 cup of mint leaves
- one avocado, diced.
- 4 ounces of goat gouda, shredded.
- 1 lemon
- 1 tablespoon olive oil
- salt and pepper to taste
Begin by turning on your grill and getting it nice and hot. While grill is heating up toss asparagus in the olive oil with half a lemon’s worth of juice. Season with salt and pepper to taste. Grill asparagus 3-4 minutes a side until nicely browned. Remove asparagus from grill and chop into about 2 inch side pieces. In a bowl clean and rinse butter lettuce and dry well. Chop butter lettuce and mix with asparagus, shredded goat gouda and diced avocado. Zest the other half of the lemon. Add it the lemon zest along with the juice of half a lemon. Season with additional salt and pepper to serve.