Grilled Asparagus and Portobello Mushroom Salad with a Basil Vinaigrette
This Grilled Asparagus and Portobello Mushroom Salad with a Basil Vinaigrette will be your next favorite go-to side dish.
Ingredients
For the Salad:
- 2 portobello mushrooms gills cleaned and stem trimmed
- 1 bunch asparagus 1 ½ inches trimmed off the ends
- Avocado oil
- 1 teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- 3 oz. arugula
- ½ cup roasted walnuts roughly chopped
- 3 oz. goat cheese crumbled
- Basil Vinaigrette to taste
For the Basil Vinaigrette:
- 1 cup packet basil leaves
- ¾ oz. chives cut into 2 inch pieces
- Juice from 2 lemons
- 2 cloves garlic
- 1 shallot roughly chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ¼ cup extra-virgin olive oil
- ½ cup avocado oil
- Kosher salt
- Freshly ground black pepper
Instructions
For the Salad:
- If using an outdoor grill, preheat the grill to medium-high heat. If using a grill pan, heat when ready to cook over medium-high heat. If using your oven, position a rack in the upper third of your oven and preheat to 400°F.
- On a sheet pan, combine the mushrooms and asparagus with a large drizzle of avocado oil (enough to nicely coat the veggies), the garlic powder, and a big pinch of Kosher salt and freshly ground black pepper.
- Grill the portobellos for 12-15 minutes, flipping in between and as needed, until charred and tender. Grill the asparagus for 5-8 minutes, flipping as needed, until charred and cooked through. You still want them to have a slight bite to them, they shouldn’t be totally flimsy. Transfer them back to the sheet pan and let cool to room temperature.
- If using your oven, prepare a parchment-lined baking sheet. Add portobellos first. After 5 minutes, add asparagus, and roast for an additional 12-15 minutes, until both vegetables are tender. Let cool to room temperature.
- Cut the portobellos in half, then thinly slice them crosswise. Cut the asparagus into 1 ½ inch pieces.
- In a salad bowl, combine the arugula, ¾ of the walnuts, ¾ of the goat cheese, grilled portobello mushrooms, and the asparagus. Toss with as much of the Basil Vinaigrette as you’d like and season with kosher salt and freshly ground black pepper, if needed. Sprinkle the remaining walnuts and goat cheese on top and serve.
For the Basil Vinaigrette:
- In a blender, puree the basil, chives, lemon juice, garlic, shallot, Dijon, honey, olive oil, and half the avocado oil until as smooth as possible. With the blender running on a low speed, slowly drizzle in the remaining avocado oil. Season with Kosher salt and freshly ground black pepper, to taste.
Notes
The Grilled Portobello Mushrooms and Asparagus can be grilled up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use.
The Basil Vinaigrette can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator until ready to use.
Once the salad is dressed, it's best served immediately.
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