Grilled asparagus salad with salmon, lemon and feta
- 1 lb asparagus
- ⅓ cup olive oil
- 12 oz canned salmon
- 1 shallot
- ¾ cup feta
- 2 lemons
Preheat a grill, grill pan or heavy skillet over high heat.
Break off tough woody bottom ends from asparagus spears and drizzle with 2 tbsp olive oil. Sprinkle with salt and pepper. Place on the hot grill and cook 5 minutes, until tender. Let cool.
Cut asparagus into 1-inch lengths. Refrigerate until lunchtime.
Flake salmon into a bowl, discarding any bones. Peel and mince shallot and add to the bowl. Add grilled asparagus and feta.
In a small bowl, whisk together remaining 4 tbsp olive oil and 2 tbsp lemon juice. Drizzle over salad. Season with salt and pepper to taste.