10 minsLunch

Grilled asparagus salad with salmon, lemon and feta

Makes: four servings
Makes: four servings


  • 1 lb asparagus
  • ⅓ cup olive oil
  • 12 oz canned salmon
  • 1 shallot
  • ¾ cup feta
  • 2 lemons


    Can be done ahead:

  1. Preheat a grill, grill pan or heavy skillet over high heat.

  2. 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.

  3. Cut asparagus into 1-inch lengths. Refrigerate until lunchtime.

  4. At lunchtime:

  5. Flake salmon into a bowl, discarding any bones. Peel and mince shallot and add to the bowl. Add grilled asparagus and feta.

  6. 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.