Grilled Asparagus Salad Recipe

INGREDIENTS:

• 1 bunch asparagus
• 2 TBS avocado oil
• 1 head fennel, fronds removed, halved and cored and finely slice crosswise
• ½ cup fresh dill, chopped
• 1/3 cup Castelvetrano olives, torn into thirds

For the Vinaigrette:

• Juice from 1 lemon, about ¼ cup
• 1/3 cup Extra Virgin Olive Oil
• 1 tsp Dijon mustard
• ½ tsp honey
• 1 TBS nutritional yeast
• 1 clove garlic, minced
• 1 Tsp Rice Vinegar
• Salt and pepper

PREPARATION:

1. Preheat your grill. 
2. Trim the bottom 2” off of the asparagus and toss with avocado oil. Grill over high direct heat for 2-3 minutes, just until grill marks can be seen.
3. Cool for 10 minutes then chop into 2” pieces. 
4. In a mixing bowl, toss together the chopped asparagus, sliced fennel, dill, torn olives and vinaigrette to taste.
5. Serve chilled or at room temperature

For the Vinaigrette:

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1. Combine all ingredients in a sealable jar. Whisk or shake vigorously for 20 seconds to emulsify. Taste for salt, pepper and vinegar. Store in the refrigerator for up to one week, until ready to serve.