use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Asparagus Salad

Looking for a fresh and cool summer salad? Try our delicious Asparagus Salad with peaches and Violife Mediterranean Style!

Has average rating

Total rating count

  • Prep time10 minutes
  • Servings4
vegan bbq recipes
gluten and dairy free recipes
recipe image Asparagus Salad
  • 20 spears of asparagus
  • 3 peaches, cut in pieces
  • 1 cucumber, cut in ribbons
  • 100 g mixed salad leaves
  • a handful of endive leaves
  • chia seeds
  • 1 tbsp olive oil
  • 1 tbsp pine nut
  • Zest of one lemon
  • Salt and fresh ground pepper, to taste
  • 1 pack Violife Mediterranean Style
  • 2 tbsp Violife Prosociano, grated
  • 1 cup fresh basil leaves
  • 1 clove garlic, roughly chopped
  • ½ cup olive oil
  • Juice of 1 lemon
  1. Place the basil and garlic in a food processor and pulse until coarsely chopped.
  2. Add olive oil, grated Violife Prosociano and lemon juice and blend until finely chopped. Season to taste.
  3. Oil a griddle plate or heat up your bbq on a high heat.
  4. Place both Violife Mediterranean Style blocks on the griddle and cook for 2-3 minutes each side until griddle lines appear. Remove from the bbq. Let them rest for 2-3 minutes and cut in half.
  5. Mix olive oil, salt and pepper in a small bowl.
  6. Brush the asparagus with the oil and place on the bbq.
  7. Cook for 2-3 minutes, turning a couple of times, until griddle lines appear.
  8. Use a vegetable peeler to peel the cucumber into long strips. Place the strips in the bowl with the seasoned oil. Gently stir to coat, then place the strips in a single layer on the griddle. Cook for 30-60 seconds, until griddle lines appear.
  9. Distribute the salad leaves between four plates and top with the Violife Mediterranean Style, asparagus, cucumber slices, peach slices, pine nuts and lemon zest. Serve with the lemon pesto.